Have you started craving comfort food yet? This Dutch Split Pea Soup is exactly what you need to make when it’s cold outside. Loaded with heartwarming flavors of bacon, Polish kielbasa and vegetables, this traditional Dutch soup is a great way for putting your split peas to use.
Dutch Split Pea Soup (Snert)
It’s been awhile since I shared a soup recipe with you. Hot summer doesn’t promote soup eating, but rather salads and grilled food…lots of it.
But now, that majority of the country is slowly immersing into the cold fall weather and our bellies are craving comfort food.
Does this sound familiar?
Last weekend in the midwest has officially been the warmest. We knew it was coming so we made sure to get the most out of that beautiful weather. So we went to the beach… Well, we didn’t swim. Michigan Lake is not so hostile in the end of October. Instead, we went to explore a part of Michigan sand dunes and had a lovely walk along the shore. Kids absolutely loved jumping in the soft sand and playing with the rocks. So did we.
Summer and fall, you’ve been great this year. We’ll miss you!
Can I be honest with you?
I don’t mind colder weather as well. Why? Because cold weather means tons of hot tea, which my family is obsessed with, watching movies under the warm blanket and of course comforting recipes. In fact, lots and lots of comforting recipes.
Recently, I’ve made one of the best comfort soups ever. Dutch Split Pea Soup differs from all other split pea soup recipes that I’ve ever made. It’s loaded with meat and it is supposed to be so thick that once you stick your spoon in, the spoon won’t move.
I did however, made it just a tad more liquid so that my kids wouldn’t turn it down. As the result – everyone loved this recipe. We had it for dinner. And we rarely have soups for dinner. This Dutch Split Pea Soup is so hearty and comforting. Your belly will thank you for it. Seriously, it’s that good! Try it yourself!
- 2 bacon slices, chopped
- 1 pork chop, bone-in
- 9 ounces dried peas
- 6 cups water
- 2 potatoes, cubed
- 1 medium onion, finely minced
- 2 celery stalks, chopped + its leaves, roughly chopped
- ½ celeriac, cubed
- 1 leek, dark green parts removed and white parts thinly sliced
- 2 bay leaves
- 1 large carrot, diced
- ½ ring Polish Kielbasa, chopped
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- parsley, chopped (optional)
- Add water, peas, bay leaf, bacon and pork shop into a large pot and bring everything to a boil.
- When it starts to boil, remove the foam with a slotted spoon. Reduce the heat to medium-low and cook for 50 minutes until pork chop is cooked.
- Remove pork chop from the soup and add the remaining vegetables: potatoes, onion, celery, celeriac, carrot and leek.
- Add ½ teaspoon salt and ¼ teaspoon of pepper.
- Cook soup for 50 more minutes or until peas are completely cooked and soup has thickened significantly.
- At the same time shred the meat from the pork chop and remove the bone.
- Add shredded meat along with chopped Kielbasa into the soup and cook for another 10 minutes.
- Check for salt and pepper and add some more if needed.
- Serve immediately and sprinkle fresh parsley into each bowl.
If you make this recipe, don’t forget to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
I’ll see you soon!
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