Dutch Split Pea Soup
Warm up with a hearty bowl of Dutch Split Pea Soup, a comforting and flavor-packed classic that’s perfect for chilly days. This traditional recipe, also known as "Erwtensoep" or "Snert," combines the richness of smoky pork sausage (rookworst), tender shredded pork shoulder or ham hock, and the creamy texture of green split peas simmered to perfection. Packed with wholesome vegetables like leeks, carrots, potatoes, celery, and onions, this soup offers layers of savory goodness in every spoonful. Crisp bacon and freshly chopped parsley add the final touch, while the option of crusty bread or Dutch rye bread makes it the ultimate satisfying meal. With just 15 minutes of prep and a slow simmer to infuse bold flavors, this dish is a must-try for fans of hearty, traditional soups.
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Recipe Information
Ingredients
- 500 grams dried green split peas
- 1 piece smoked pork sausage (rookworst)
- 500 grams pork shoulder or ham hock
- 150 grams bacon, diced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 large leek, finely sliced (white and light green parts only)
- 2 stalks celery stalks, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 liters vegetable broth or water
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, finely chopped
- to taste salt
- to taste black pepper
Instructions
Rinse the split peas thoroughly under cold running water and set aside.
In a large soup pot, heat the diced bacon over medium heat and cook until lightly browned and crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
Add the pork shoulder or ham hock to the pot and brown it on all sides (about 5-7 minutes).
Add the split peas, onion, garlic, carrots, leek, celery, potatoes, vegetable broth (or water), and bay leaves to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
After about an hour of simmering, remove the pork shoulder or ham hock from the pot. Shred the meat using two forks, discarding any bones or excess fat. Return the shredded meat to the pot.
Add the smoked sausage (rookworst) to the pot and let it cook through for about 10-15 minutes. Remove the sausage, slice it into rounds, and return the slices to the soup.
Season the soup with salt and black pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
Stir in the crispy bacon and sprinkle the chopped parsley on top just before serving.
Serve the soup hot with crusty bread or traditional Dutch rye bread on the side.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 11.8 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
