Snert (Split Pea Soup)
Description
A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup's name is Dutch.
Ingredients
•
1 (14 ounce) bag dried split peas
•
1 ham hock
•
3 slices bacon, chopped
•
2 (14 1/2 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
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
•
1 (1 pound) package smoked sausage, sliced
Directions
1
Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
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.
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.
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.