Skip to main content

German pea soup (erbsensuppe)

This is a simple German pea soup (erbsensuppe) recipe with potatoes and Wiener Würstchen sausages. It is as comforting as it is delicious.


2 onion (chopped)
1 T butter
1⁄3 lb bacon (streaky bacon, diced)
1 pk peas (frozen peas, 1 lb package)
2 c vegetables (optional, assorted green leaf vegetables)
2 potato (peeled and diced)
1 carrot (optionoal, large, peeled and diced)
4 c broth (beef broth or beef stock)
2 sausage (Wiener Würstchen sausages, sliced)
2 t vinegar (white wine vinegar, to taste)
1⁄2 t savory
1⁄2 t marjoram


Melt butter in a pan. Stew the onions in the butter until translucent. Add the diced bacon and greens.

Next, add the potatoes to the pan, together with carrot, the peas and the beef stock.

Bring to a boil, add savory and marjoram, and then lower the heat. Simmer for about 15 minutes.

Now slice the sausages and add them to your soup.

Season with salt, pepper and a dash of white wine vinegar.

Serve warm.

Total time
40 minutes
Cooking time
Preparation time
6 servings


This soup is easy to make in large quantities.

If no green leafy vegetables are used, add more carrot, and add a little more vegetables if omitting the carrot.


German cuisine

easy, simmer
soups, appetizers, warm
German food recipes
Food in Europe