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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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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:
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 |
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.
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