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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Rinse the split peas thoroughly under cold running water and set aside.

Step 2

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.

Step 3

Add the pork shoulder or ham hock to the pot and brown it on all sides (about 5-7 minutes).

Step 4

Add the split peas, onion, garlic, carrots, leek, celery, potatoes, vegetable broth (or water), and bay leaves to the pot. Stir well to combine.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the crispy bacon and sprinkle the chopped parsley on top just before serving.

Step 10

Serve the soup hot with crusty bread or traditional Dutch rye bread on the side.

Nutrition Facts

Serving size	(4406.9g)

Amount per serving	% Daily Value*
Calories	4903.2

Total Fat 199.2g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat g
Cholesterol 635mg	0%
Sodium 14396.6mg	0%
Total Carbohydrate 497.8g	0%
Dietary Fiber 148.4g	0%
Total Sugars 72.7g
Protein 301.3g	0%

Vitamin D 0IU	0%
Calcium 744.3mg	0%
Iron 40.9mg	0%
Potassium 12824.5mg	0%

*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.

Source of Calories

Fat: 35.9%

Protein: 24.2%

Carbs: 39.9%