Snert (Split Pea Soup)0 Reviews
- Prep: 30 min
- Cook: 7 hr
- Ready In: 7 hr 30 min
“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.” - by carmel
Original recipe yields 8 servings
- Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
- 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.
- 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.
- Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
Amount Per Serving (8 total)
- 487 cal
- 28.7 g
- 31.9 g
Based on a 2,000 calorie diet
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