Recipe by 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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1 (14 ounce) bag
dried split peas
2 (14.5 ounce) cans
3 1/2 cups
water, plus more as needed
potatoes, peeled and diced
carrots, peeled and diced
celery with leaves, stalks diced and leaves chopped
ground black pepper
1 (1 pound) package
smoked sausage, sliced
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Snert (Split Pea Soup)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
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