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Snert (Split Pea Soup)
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Prep Time:
30 minutes
Cook Time:
420 minutes
Total Time:
450 minutes
Dutch split pea soup slow-cooked with ham hock, bacon, and potatoes for rich, hearty flavor.
Ingredients:
  • 1 (14 ounce) bag dried split peas
  • 1 ham hock
  • 3 slices bacon, chopped
  • 2 (14.5 ounce) cans chicken broth
  • 3.5 cups water, plus more as needed
  • 4 small potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 leek, diced
  • 0.5 large onion, diced
  • 2 stalks celery with leaves, stalks diced and leaves chopped
  • 1 clove garlic, diced
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 (1 pound) package smoked sausage, sliced
Instructions:
  • Add the dried split peas, ham hock, and bacon to the slow cooker, then pour in the chicken broth and 3 1/2 cups of water.
  • Cook on High, covered, for 3 to 4 hours until peas are tender and broken apart. Stir occasionally and add more water as needed to prevent soup from burning on the bottom.
  • Combine the potatoes, carrots, leek, onion, celery, and garlic in the soup. Add extra water if necessary. Cover and continue cooking on High for 2 hours.
  • Enhance with a harmonious medley of salt, black pepper, thyme, nutmeg, and cloves. Integrate sausage slices into the soup, then let simmer covered for an additional 2 hours to meld the flavors perfectly.

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