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Snert (Split Pea Soup)

Snert (Split Pea Soup)

  • Prep

    30 m
  • Cook

    7 h
  • Ready In

    7 h 30 m
carmel

carmel

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1566 mg
  • 63%

Based on a 2,000 calorie diet

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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Reviews

gtyyup
3

gtyyup

3/10/2014

This soup had a very pleasant flavor...even though I didn't have all the right ingredients. I had a VERY meaty ham bone in place of the ham hock, no bacon, no leek and no sausage. But I followed the recipe with everything else. The peas were soaked overnight prior to putting them into the slow cooker. The ham bone was cooked for the first 6 hours after which time I took it out and let it cool to remove the meat...adding the meat back into the cooker. At the very end, I used my immersible blender and gave it a few swirls to thicken the soup up a bit. I never had to add any additional liquid. Served with home made corn bread, and it made a delicious winter meal. I hope to have sausage on hand next time! Thanks for sharing!

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