Hearty split pea soup

Ingredients

• 200 gbacon lardons (omit for a vegetarian version)
• 500 gdried green split peas
• 1red onion
• 3carrots
• 1 largewaxy potato
• 2chicken stock cubes (or vegetable stock cubes)

Instructions

1. 1

   Heat the pot

   Set a large soup pot over a medium heat.

2. 2

   Fry the bacon

   Add a splash of oil and fry the bacon lardons until crisp. Lift them out of the pot.

3. 3

   Prepare the vegetables

   Meanwhile, peel the onion, carrots and potato. Finely chop the onion.

4. 4

   Cook the onion

   Add the onion to the pot and cook over a low heat for 2–3 minutes. Meanwhile, cut the carrots and potato into large bite-sized pieces.

5. 5

   Add the soup ingredients

   Add the potato and carrots to the pot with the split peas, stock cubes and 2 litres of water.

6. 6

   Simmer the soup

   Bring the soup gently to the boil, then simmer for 40–45 minutes, until the split peas have broken down and thickened the soup. There is no need to blend it.

7. 7

   Finish with bacon

   Stir most of the bacon lardons back into the soup and scatter the rest over the top to serve. You can also fry some smoked sausage to serve with it.

8. 8

   Adjust the consistency

   The soup thickens considerably as it cools, so add extra water if too much has evaporated during cooking.

What is Dutch split pea soup?

Dutch split pea soup, often called erwtensoep or snert, is a substantial soup built around dried peas cooked until they break down. This version pairs them with potato, carrots and bacon for a simple, savoury meal.

The peas do the thickening as they simmer, giving the soup its hearty texture without a blender. Crisp bacon stirred in at the end adds a contrast to the soft vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 21g protein, 48g carbs, 9g fat.

The split peas and potato provide most of the carbohydrates, while the bacon contributes much of the fat and protein; the peas add protein too. Serve a bowl with a side salad or extra vegetables to round out the meal.

Choose and prepare the peas

Dried green split peas: use them as listed and check for any debris before cooking. They simmer directly in the soup until soft; this method does not call for blending.

Stock cubes: dissolve them in the 2 litres of water as the soup cooks. The cubes and bacon both bring savoury flavour, so taste before adding any extra seasoning.

Build the flavour

Bacon: fry the lardons until crisp, then lift them out so they can be added back near the end. Leaving some aside for the topping keeps their texture distinct.

Onion: cook it gently for 2–3 minutes over a low heat before adding the other soup ingredients. Keep the heat modest so it softens without catching.

Cut the vegetables evenly

Carrots and potato: cut them into large, bite-sized pieces, as directed. Similar-sized pieces are easier to serve together once tender.

Waxy potato: it adds substance while holding some shape during the long simmer. The split peas, rather than the potato, are what make the soup thick.

Check the simmer and texture

Gentle heat: bring the pot just to a boil, then lower the heat to maintain a simmer for 40–45 minutes. A vigorous boil can make the bottom more prone to catching as the peas soften.

Doneness: the soup is ready when the split peas have cooked down and the mixture has thickened. If the peas are still firm, continue simmering until they break down.

Serve it while warm

Bacon topping: stir most of the lardons through the soup and keep the remainder for a garnish. The recipe also suggests fried smoked sausage as an optional accompaniment.

Bread: serve with crusty bread if you would like something alongside the soup. Since the soup is filling, a simple side salad can also make a fresh contrast.

Recipe notes & tips

• Use a large pot, as the peas and vegetables need room to simmer in 2 litres of water.
• Fry the bacon until crisp before lifting it out of the pot.
• Keep the onion cooking over a low heat for its full 2–3 minutes.
• Stir from time to time as the soup thickens, taking care that the peas do not catch on the bottom.
• Keep a little extra water nearby to loosen the soup if it becomes too thick.
• Save some bacon lardons for the topping rather than stirring them all in.

Variations

• Vegetarian version: leave out the bacon and use vegetable stock cubes.
• Smoked sausage: fry some smoked sausage and serve it with the soup.
• Thinner soup: stir in extra water if the soup has become thicker than you like.
• Chunkier vegetables: cut the carrots and potato into generous bite-sized pieces as directed.
• Extra bacon topping: reserve a larger share of the fried lardons to scatter over each bowl.

Common mistakes to avoid

• Boiling too hard: lower the heat after bringing the soup to the boil and let it simmer gently.
• Skipping the texture check: cook until the split peas have broken down and thickened the soup.
• Letting the soup get too thick: add extra water if too much has evaporated during cooking.
• Adding all the bacon at once: hold some back so you can use it as a crisp garnish.
• Expecting it to stay thin: remember that the soup thickens considerably as it cools.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring and adding water as needed to loosen the thickened soup.

Frequently asked questions