Snert (Dutch Pea Soup)
Easy Snert (Pea Soup) Recipe
- 1 (14 ounce) bag dried split peas
- 1 ham hock
- 3 slices bacon, chopped (optional)
- 2 (14.5 ounce) cans chicken broth
- 3 ½ cups water, plus more as needed
- 2 carrots, peeled and 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, chopped
- Maggi seasoning, to taste (find it here: Maggi Seasoning 200ml )
Directions
- Sort through the dried peas for any foreign objects, like small pebbles.
- Place all ingredients into a slow cooker.
- Cook on high 7-8 hours, stirring occasionally, and adding more water if needed to thin the soup (Not too thin!).
- Feel free to add leeks, potatoes or anything else that strikes your fancy!
Sounds like too much work? We’ve got you covered. Honig makes a Pea Soup mix. Find it here!
