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.
Ingredients
- bag dried split peas: 1 piece (14 ounce)
- ham hock: 1 piece
- slices bacon: 3 piece (chopped)
- chicken broth: 2 cans (14.5 ounce cans)
- ½ cups water: 3 piece (plus more as needed)
- potatoes: 4 piece (diced)
- carrots: 2 piece (diced)
- leek: 1 piece (diced)
- onion: 0.5 piece (diced)
- stalks celery with leaves, stalks diced and leaves: 2 piece (chopped)
- clove garlic: 1 piece (diced)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- thyme: 0.5 tsp (dried)
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
- smoked sausage: 1 pack (1 pound pack, sliced)
Metric Conversion
Stages of cooking
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Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
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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.
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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.
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Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
