“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
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 487 cal
- 24%
- Fat
- 28.7 g
- 44%
- Carbs
- 31.9 g
- 10%
Based on a 2,000 calorie diet
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