Granny's Dutch Erwtensoep (Split Pea Soup) With Ham Hocks
Thick Dutch erwtensoep (split pea soup) with ham hocks and kielbasa: hearty, smoky, and even better the next day. Make a big pot tonight!
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I halve the recipe? Yes. Use half of each ingredient and the same method; simmer time remains long so the peas fully break down.
2. Can I use chicken stock? You can, though the flavor will be lighter. Beef stock gives the soup a deeper, more traditional taste.
3. How thick should it be? Erwtensoep is famously thick—your spoon should stand almost upright. Adjust with hot stock to your liking.
4. Variations
- 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
Calories: 361kcal | Carbohydrates: 23g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 726mg | Fiber: 9g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 1mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
