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Snert (Split Pea Soup) Recipe

Recipe by: carmel

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook7 h
  • Ready In7 h 30 m
  • 1Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
  • 2Cover 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.
  • 3Stir 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.
  • 4Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 487 cals
  • 1 (14 ounce) bag dried split peas
  • 1 ham hock
  • 3 slices bacon, chopped
  • 2 (14.5 ounce) cans chicken broth
  • 3 1/2 cups water, plus more as needed
  • 4 small potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 leek, diced
  • 1/2 large onion, diced
  • 2 stalks celery with leaves, stalks diced and leaves chopped
  • 1 clove garlic, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (1 pound) package smoked sausage, sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    487
    24%
  • Fat:
    28.7
    44%
  • Carbs:
    31.9
    10%
  • Protein:
    25
    50%
  • Cholesterol:
    65
    22%

Based on a 2,000 calorie diet

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