Dutch Split Pea Soup Recipe

Split Pea Soup

When it's cold out, I find my thoughts usually drift to a warm (read: piping hot) soup recipe. Pea soup makes a great, filling winter dish, and my family can provide ample testimony to that.

I was first introduced to this great Dutch recipe for split pea soup by a Dutch friend, and since then I have been making it regularly.

No looking back on this one.

A complete and satisfying meal on its own, this thick, green soup has a delicious, smoky taste.

"Heerllijk", the Dutch word for "delicious", is the only way to describe this one-pot, favorite and best split pea recipe, a traditional Dutch staple.

Great both when you're out camping or at home, this one is a real 'print and keep' recipe.

So, don't let the winter doldrums get you down, try it today.

Here’s what you need:

My best split pea soup recipe


Serves 6

Ingredients:

  • 1 pound split peas
  • 6 cups low sodium chicken broth
  • 6 smoked spare ribs
  • ¼ pound bacon, sliced lengthwise
  • 2 heads celery, peeled and diced
  • salt and pepper to taste
  • 2 medium onions, sliced
  • ½ cup parsley, shredded
  • 2 carrots, peeled and diced
  • 1 leek, thinly sliced
  • 3 thick sausages, thickly sliced

Preparation:

  1. Soak the peas in a lot of water for at least 2 hours, until soft. Drain
  2. Heat the pot on medium heat, add bacon slices and cook until some fat forms on the bottom. Add peas, chicken broth, ribs, celery, salt and pepper. Bring to boil, and boil on low heat for about two hours, stirring periodically. If necessary, add a little water.
  3. Add the rest of the ingredients, excluding sausage, to the pot. Bring to the boil once again, and continue cooking on low flame for an additional half hour
  4. Remove the ribs from the soup. Let them cool for a few minutes, and then remove the meat from the bone, cut into cubes and return to soup. Add the sausage, bring to the boil and heat on low flame for an additional 10 minutes.
  5. Taste and correct seasoning

This peas soup is great when served immediately, but if you let it cool, refrigerate and serve the next day you'll find it even better (or maybe lekker?).