Introduction

Erwtensoep or Dutch pea soup is a traditional Dutch winter soup that is hearty and comforting. This recipe is perfect for the slow cooker, as it allows the ingredients to meld over a long cooking process, resulting in a thick and delicious soup.

One of the key ingredients in this recipe is smoked sausage, which adds a depth of flavor and richness to the soup. Additionally, the use of split peas as the base of the soup adds a creamy texture and is a great source of protein.

Whether you’re feeling under the weather or just need a warm and cozy meal, this slow-cooker erwtensoep is sure to hit the spot.

Ingredients

• 1 lb. bone-in smoked pork hocks
• 1 lb. smoked sausage, sliced
• 1 lb. dried split peas, rinsed and drained
• 2 onions, chopped
• 3 celery stalks, diced
• 3 carrots, peeled and diced
• 3 potatoes, peeled and diced
• 2 bay leaves
• 1 tsp. thyme
• 1 tsp. salt
• 1/2 tsp. black pepper
• 8 cups water

Instructions

1. Add all the ingredients into the slow cooker and give it a good stir.
2. Cook on low for 8-10 hours or on high for 4-6 hours, until the peas are tender and the meat is falling off the bone.
3. Remove the pork hocks from the soup and separate the meat from the bone. Discard the bone and return the meat to the soup.
4. Remove the bay leaves before serving.

Note: This soup can be quite thick, so feel free to add more water or chicken broth to achieve the desired consistency.