Snert (Split Pea Soup)

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 487 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 2 (14.5 ounce) cans chicken broth
• 3 slices bacon, chopped
• 1 ham hock
• 1 leek, diced
• 1 clove garlic, diced
• ½ large onion, diced
• 1 (1 pound) package smoked sausage, sliced
• 2 carrots, peeled and diced
• 1 (14 ounce) bag dried split peas
• 3 ½ cups water, plus more as needed
• 4 small potatoes, peeled and diced
• 2 stalks celery with leaves, stalks diced and leaves chopped

Recipe Instructions

Step 1

Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.

Step 2

Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.

Step 3

Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.

Step 4

Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.