How to Make Jamaican Pea Soup

Snert (Split Pea Soup)

Rich and decadent, jamaican red peas soup (actually made with red kidney beans) is thick, creamy and full of meat, dumplings and ground provisions, making it perfect for a summer starter or a.

Recipe Summary Snert (Split Pea Soup)

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

Ingredients | Jamaican Pea Soup

1 (14 ounce) bag dried split peas

1 ham hock

3 slices bacon, chopped

2 (14.5 ounce) cans chicken broth

3 ½ cups water, plus more as needed

4 small potatoes, peeled and diced

2 carrots, peeled and diced

1 leek, diced

½ large onion, diced

2 stalks celery with leaves, stalks diced and leaves chopped

1 clove garlic, diced

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 (1 pound) package smoked sausage, sliced

Directions

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.

Info | Jamaican Pea Soup

prep: 30 mins cook: 7 hrs total: 7 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Snert (Split Pea Soup)

Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Split Pea Soup Recipes,