This beloved family favourite smoked meat split pea soup recipe will bring back nostalgic flavours and leave you longing for more. The rich, wholesome flavours develop overnight, making it a great make-ahead recipe.
If you are familiar with Eastern European cuisine then you are certainly familiar with this thick, hearty and packed with yummy goodness smoked meats and split pea soup.
This popular soup has been shared through the generations, and each country has their unique twist. My version is simple and easy, and I know it is pretty darn fail-proof!
If you enjoyed this, you’ll love my leek and potato soup with bacon.
Why You Need this Smoked Meats Split Pea Soup Recipe
Here’s why you’ll add this to your meal rotation plan ASAP:
- Perfect for making ahead: This is a great recipe to batch cook and store, and it is great for meal prep for those busy families looking for easy meal solutions. I recommend making this recipe a few days before, as the flavours develop overnight.
- Real comfort food: Especially good for dunking a sizeable piece of warm, fresh, buttered bread into!
- Packed full of goodness: This soup will leave your tummy feeling full and your tastebuds happy.
- It is so versatile: If there’s an ingredient you’re not fond of and would rather leave out, do not worry. It’s a great starter or main course in the evening PLUS it makes a lovely light lunch.
Smoked Meats Split Pea Soup Recipe Ingredients and Substitutions
In my recipe, yellow split peas pair perfectly with smoked meats, while red lentils and potatoes give the soup a nice, velvety texture. Here’s what you’ll need to make it:
- Yellow split peas: Split peas are high in fibre, keeping you full for longer and aiding in digestion. You can substitute the yellow lentils for green peas using chicken stock as the base.
- Smoked bacon or pancetta: Smoked bacon adds extra protein, but more than that, it’s delicious! If you would like to mix it up, adding some pancetta instead of bacon gives a slightly different but equally delicious flavour.
- Onion: These are a great addition to most soups, adding tasty layers and nutrients.
- Carrots: Swap for parsnips if you need an alternative.
- Potato: The beloved potato is a great addition for thickening.
- Smoked kielbasa or smoked German sausage: This adds a fabulous flavour to the soup. If you leave out the meat, you could add some crunch and texture with a few croutons sprinkled on top instead.
- Red lentils: These versatile legumes are rich in fibre and iron and are super healthy.
Top Tips For This Smoked Meats Split Peas Soup Recipe
- Don’t forget to rinse: Washing your fresh ingredients and lentils/peas is a must to remove any excess nasties and gritty bits.
- Use a heavy-based pot: If you have a heavy-based or cast iron pot, use it for cooking soup. This will help distribute the heat evenly, ensuring the dish cooks uniformly.
- Cook the potatoes until fork tender: Undercooking them will give the soup a grainy texture. Make sure they are completely soft.
- Remember to soak your yellow peas: Soaking the yellow split peas will reduce cooking time. This step also helps break down complex sugars.
- Serving tip: Serve this smoked meats split peas soup recipe with a boatload of crunchy croutons, crispy bacon, and chopped fresh parsley.
- Make it vegan or vegetarian: Leave out the meats and add in some veggie stock for deeper flavour.
Storage Instructions For Leftovers
Make a batch and pack it, once cooled, into an airtight container. Keep it and enjoy it for up to 4-5days. This smoked meats split pea soup recipe does freeze well. Store it in the freezer for up to 2 months.
Smoked Meats Split Pea Soup
Smoked Meats Split Pea Soup - wholesome and hearty with heavenly tender yellow split peas and hint of smoked bacon and fatty sausages. Perfectly warming for chill weather in colder seasons. It is very easy and straightforward recipe, only 1 pot is needed. Done in half-n-hour, but allow to stay for at least 10 minutes for more richier and deepier taste.
Ingredients
- 400 gr yellow split pea
- 200 smoked bacon or pancetta
- 1 onion
- 1 carrot
- 1-2 table spoons vegetable oil
- 4 potatoes, medium size
- 1smoked kielbasa style sausage or smoked German sausage, around 250-300 gr
- 100 gr red lentils
- pinch of salt
- pinch of ground pepper
Instructions
- Wash well yellow split pea. Put it in a large bowl and add boiling water to cover the peas entirely, cover with lid or put other plate and set aside.
- Heat heavy-based soup dish (or cast iron pot). Cut bacon into thin pieces and throw into the dish. Fry on high heat, stirring, until it crispy. Remove and set aside, but keep all the fats and juices in the pot.
- Add some vegetable oil to the pot with left bacon juices and heat it. Prepare the vegetables: wash and peel onion and carrots, finely chop onions into thin pieces, chop carrots into small cubes. Throw veggies to the pot and sauté, stirring occasionally for 2-3 minutes.
- Pour in hot water into the pot (around 2 - 2.5l), add soaked yellow split pea and bring to boil. Wash or rinse red lentils and add it to the pot. Wash and peel potatoes, cut into the small cubes and throw into the soup. Reduce the heat to medium.
- Cut kielbasa / sausage into small bites and add to the soup. Add pinch of salt and ground pepper (or peppercorns).
- Cook soup for 20-25 minutes, but leave it uncovered, until the potatoes are cooked and peas are tender and can be breaked with a spoon.
- Turn of the heat, cover the lid and let the soup stay for at least 10-15 minutes. Serve with crispy bacon on top, fresh herb like dill or parsley. This soup gets only better on the next day, so be sure to make more for a next days lunch or dinner.
Notes
I usually buy yellow split pea in Eastern-European grocery shops. The average price varies depending on the shop. It is sold in bags of 800 gr or 1 kg and has a long shelf life.
By soaking split peas in hot water, we reduce its cooking time. It also absorbs the water, and becomes more delicate and fluffier.
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