Snert (Split Pea Soup)

Name: Snert (Split Pea Soup)
Total time: 450
Yield: 8
Ingredients: 1 (14 ounce) bag dried split peas; 1 ham hock; 3 slices bacon, chopped; 2 (14.5 ounce) cans chicken broth; 3 ½ cups water, plus more as needed; 4 small potatoes, peeled and diced; 2 carrots, peeled and diced; 1 leek, 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, sliced

Recipe by carmel from allrecipes.com

8 Hr. 30 Mins.

Ingredients

8 servings

•

1 (14 ounce) bag dried split peas
•

1 ham hock
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3 slices bacon, chopped
•

2 (14.5 ounce) cans chicken broth
•

3 ½ cups water, plus more as needed
•

4 small potatoes, peeled and diced
•

2 carrots, peeled and diced
•

1 leek, 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, sliced

Instructions

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.