Thick, savory, and cozy-this Dutch Erwtensoep (split pea soup) is classic winter comfort. Big pot, big flavor, and perfect for feeding a crowd (or freezing for later).
Ai, I don't know if my mother is going to like the title of this blogpost. But to be honest I finally got this recipe (sort of an inheritance recipe). Thanx, mom!
In One Glance
- 🍲 Recipe name: Granny's Dutch Erwtensoep (Split Pea Soup) with Ham Hocks
- ⏱️ Prep time: 15 minutes
- 🔥 Cook time: 4 hours (simmer)
- 🕒 Total time: 4 hours 15 minutes
- 👨👩👦👦 Servings: about 30 bowls (party-size pot)
- ⚡ Calories: ~330 per bowl (estimate)
- 🧾 Main ingredients: split peas, ham hocks, leeks, onions, beef stock, kielbasa
- 😋 Taste: smoky, hearty, thick, gently sweet from leek and onion
- 💚 Why make it: feeds a crowd, freezes well, tastes even better the next day
- 🍴 Difficulty: easy: chop, simmer, stir
Jump to:
Old Fashioned Dutch Snert (Pea Soup) Thick And Cozy
This soup tastes like snow days and crowded tables. I finally pried the recipe loose from my mom-call it a family inheritance-and the first pot made the whole house go quiet.
My husband reaches for rye bread before the ladle's even down. The boys hover like satellites, asking if there's more bacon and if they can "just test" the soup. The cat cuddles in the chair.
What I love most is the way it smells: smoky ham, sweet leek, and peas turning creamy. One bowl warms you up; two bowls are even better.
What You'll Need
You can find the exact amounts in the recipe card below.
- Split peas: Go for dried green split peas; they break down during the long simmer and turn the broth into a thick, velvety soup.
- Ham hocks: These add plenty of tender meat to shred back into the pot.
- Leeks: Two thick leeks bring gentle sweetness; rinse well between the layers to remove grit.
- Onions: Big yellow onions round out the base and melt into the soup as it cooks.
- Beef stock: A large amount keeps everything moving while the peas soften; use a good-tasting stock.
- Kielbasa: Sliced sausage adds a savory, salty bite and a little chew at the end.
- Rye bread and bacon (to serve): A classic Dutch side; the salty crunch works beautifully with the creamy soup.
How to Prepare
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Chop onions and leeks, then add them to a large stockpot with split peas kielbasa and ham hocks.
- Step 2: Also add the beef stock. Bring to a boil, lower the heat, and simmer gently for 4 hours, stirring now and then. Turn off the heat and let the soup rest until the next day in the fridge; flavors deepen and the texture thickens.
- Step 3: Reheat while whisking, remove the ham hocks and kielbasa, shred the meat, slice the kielbasa
- Step 4: Return both to the pot, bring just to a simmer, and serve with rye bread and bacon.
Top Tips
- Rinse leeks thoroughly; sand hides in the layers.
- Soup too thick after reheating? Whisk in hot water or stock, a little at a time.
- Make it ahead for parties; flavor blooms overnight.
- Traditional sides: rye bread with bacon or a warm breadstick wrapped in bacon.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2¼ pounds split peas
- 2¼ pounds ham hocks
- 2 big onions, chopped
- 2 thick leeks, sliced (white and light green parts)
- 21 cups beef stock, 10½ pints
- 2¼ pounds kielbasa
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add split peas, ham hocks, onions, leeks, kielbasa, and beef stock to a very large stockpot. Bring to a boil over medium-high heat.2¼ pounds split peas, 2¼ pounds ham hocks, 2 big onions, 2 thick leeks, 21 cups beef stock, 2¼ pounds kielbasa
- Reduce the heat to low and simmer gently for 4 hours, stirring occasionally.
- Turn off the heat and cool slightly. Refrigerate the soup overnight.
- Reheat the soup over medium heat, whisking to loosen the texture.
- Remove the ham hocks and kielbasa to a board.
- Shred the ham hock meat and discard the bones and tough skin. Return the shredded meat to the pot.
- Also slice and add the kielbasa.
- Heat until the soup just begins to simmer. Ladle into bowls and serve hot.
Notes
- Smoky bacon finish: Stir in crisp bacon bits at the end for extra crunch.
- Root veggie boost: Add diced celeriac or carrot during the long simmer.
- Herb note: Drop in a bay leaf while simmering and remove before serving.
- Fridge: Up to 3 days, covered.
- Freezer: Up to 3 months in portioned containers.
- Reheat: Warm gently; whisk in a splash of hot stock or water if very thick.
Nutrition
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