Snert (Split Pea Soup)

Snert (Split Pea Soup)
  • 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


  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.

05/24/2018
Snert (Split Pea Soup), recipe PT15M PT1H 5 455 calories

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