German Dutch Oven Pea Soup: English Grill and BBQ

0815BBQ's picture

Mar. 26, 2014

A slow cooked german soup, perfect for a cold winter day..


Green peas 300 Gram
Water 1 Liter (For soaking)
Red onion 1 , finely chopped
Yellow onion 1 , finely chopped
Bacon 250 Gram , chopped
Vegetable oil 2 Tablespoon
Bay leaf 2
Red vinegar 1/2 Cup (8 tbs)
Carrot 200 Gram , diced
Leeks 200 Gram , sliced
Potatoes 300 Gram , diced
Vegetable stock 500 Milliliter
Freshly ground black pepper 2 Teaspoon
German sausage 5
Celery 200 Gram



1. Soak peas in water overnight.

2. Prepare the charcoal dutch oven.


3. Heat oil in a heavy bottom pot on the oven. Saute onions and bacon in the hot oil.

4. Pour red vinegar and let it simmer for several minutes.

5. Add potatoes, leeks and carrots to the pot, mix and let it cook for several minutes.

6. Finally, add the peas with water and celery and place the lid over the top. Put charcoal pieces over the lid and let the soup cook for 45 minutes.

7. Thereafter, lift the lid and pour vegetable stock or stock of your choice and stir well. Place the lid with charcoal back on the pot and let the soup simmer for additional 45 minutes.

8. Add chopped sausages and cook the soup for another 30 minutes.

9. Season with freshly ground pepper. Pull out the celery and bay leaves and the soup is ready to be served.


10. Put in serving dishes and serve it hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 360Calories from Fat 172

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1005 mg41.88%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet