Snert (Split Pea Soup)

A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup's name is Dutch.

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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.

Snert (Split Pea Soup)

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