Erwtensoep Recipe

This beloved Dutch dish, also known as Split Pea Soup, is a celebration of robust taste, where split peas, vegetables, and smoked sausage come together in a comforting, hearty bowl of soup. Originating from the Netherlands, Erwtensoep encapsulates the essence of Dutch culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this delicious masterpiece, inviting you to savor the authentic taste of the Netherlands’ cherished culinary heritage.


  • 1 cup dried split green peas
  • 8 cups water
  • 1 smoked sausage (rookworst), sliced
  • 2 onions, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 potatoes, diced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • Rye bread with Dutch cheese, for serving (optional)


  1. Rinse the dried split peas under cold water, then place them in a large pot with 8 cups of water. Bring to a boil and let simmer for 20-30 minutes, skimming off any foam that rises to the surface.
  2. Add the smoked sausage slices to the pot and continue to simmer for another 30 minutes.
  3. In a separate skillet, sauté the finely chopped onions, diced carrots, and diced celery in a bit of oil or butter until they become soft and translucent.
  4. Add the sautéed vegetables to the pot with the split peas and sausage.
  5. Stir in the diced potatoes, bay leaves, dried thyme, salt, and pepper.
  6. Continue simmering the soup for another 30-40 minutes, or until the peas and vegetables are tender, and the soup has thickened.
  7. Remove the bay leaves before serving.
  8. Serve the Erwtensoep hot, accompanied by rye bread topped with Dutch cheese for a traditional Dutch experience.

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