Dutch Snert: Hearty Split Pea Soup

1. 1

   Put the dried split peas, ham hock, and bacon into the slow cooker; add the chicken broth and 3 1/2 cups water.

2. 2

   Cover the cooker and cook on High until the peas are tender and falling apart, 3 to 4 hours. Stir in additional water as needed to keep the soup from scorching on the bottom, and stir occasionally during cooking.

3. 3

   Stir the potatoes, carrots, leek, onion, celery, and garlic into the soup; add more water if needed. Cover and cook on High for 2 more hours.

4. 4

   Season with salt, black pepper, thyme, nutmeg, and cloves; add the sausage slices to the soup. Cover and cook for 2 more hours to let the flavors blend.

• Calories 1622.58 kcal High
• Protein 183.09 g Good Source
• Carbs 44.58 g Moderate
• Total Fat 58.0 g High
• Saturated Fat 26.09 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 641.4 mg High
• Sodium 13859.98 mg High
• Fiber 19.08 g Good Source
• Sugar 5.96 g Moderate
• Added Sugar 4.32 g Moderate
• Calcium 89.9 mg Low Source
• Iron 8.8 mg Good Source
• Potassium 510.49 mg Moderate
• Vitamin A 2.24 mcg_rae Low Source
• Vitamin C 9.09 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅