Snert (Split Pea Soup) (2024)

Ingredients

• 1 (14 ounce) bag dried split peas

• 1 ham hock

• 3 slices bacon, chopped

• 2 (14.5 ounce) cans chicken broth

• 3 ½ cups water, plus more as needed

• 4 small potatoes, peeled and diced

  See Also

  How to Make Split Pea and Ham Soup, the Way My Mom Taught Me

• 2 carrots, peeled and diced

• 1 leek, diced

• ½ large onion, diced

• 2 stalks celery with leaves, stalks diced and leaves chopped

• 1 clove garlic, diced

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon dried thyme

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 1 (1 pound) package smoked sausage, sliced

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.

Nutrition Facts (per serving)