Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

Slow Cooker Berliner Style Pea Soup (Erbsensuppe) with smoked pork and frankfurters in the German style is perfect for chilly Oktoberfest days.
Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

By Sue Lau | Palatable Pastime

Today  is technically the last day of summer. And as we bid it a fond farewell, it becomes time to pull those slow cookers and soup recipes out of storage and get on with autumn and even more Oktoberfest recipes.

This recipe is a traditional version of a Berlin style split pea soup, which includes potatoes to thicken it up and give it extra flavor. Pair that with the  mirepoix, smoked pork and the finishing frankfurter and it is  quite a bowl. I suggest pairing it with a hearty rye bread with herb butter and a nice glass of Spätburgunder wine, which is a German version of pinot noir.

I hope you enjoy! Until tomorrow-


Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

  • Servings: 8
  • Difficulty: easy
  • Print

Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

  • 16 ounces dried split peas
  • 7 cups vegetable broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 leek (white and light green parts only), well rinsed and diced
  • 1-2 bay leaves
  • 1/2 teaspoon dried thyme
  • 10 ounces waxy red potatoes, diced
  • 1 pound smoked pork chops, bones removed and meat diced
  • 8 natural casing frankfurters (optional)


  1. Sort split peas and place in crockpot.
  2. Add broth, salt,  pepper, carrots, celery, onion, leek, bay leaves, thyme, and potatoes to the split peas and stir.
  3. Cover and cook on low for 5 hours.
  4. Add chopped pork, cover again and cook an additional  3-5 hours, or until potatoes are tender.
  5. Serve soup with steamed frankfurters if desired.

From the kitchen of

Slow Cooker Berliner Style Pea Soup (Erbsensuppe)

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