10 Delicious Snert Split Pea Soup Variations

Kick off your culinary adventure with a bowl of warmth and comfort! Our roundup of 10 Delicious Snert Split Pea Soup Variations is here to transform your soup game. Whether you’re craving something traditional or eager to try a twist on the classic, these recipes promise to delight your taste buds and soothe your soul. Dive in and discover your next favorite bowl!

Classic Dutch Snert Split Pea Soup

Filling and hearty, this Classic Dutch Snert Split Pea Soup is a winter staple. Packed with flavor, it’s a one-pot wonder that simmers to perfection.

Ingredients

• 2 cups dried split peas
• 1 ham hock
• a couple of carrots, chopped
• a stalk of celery, diced
• an onion, finely chopped
• a splash of olive oil
• 6 cups water
• a pinch of salt and pepper

Instructions

1. Rinse the split peas under cold water until the water runs clear.
2. In a large pot, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes.
3. Add the ham hock, split peas, and water to the pot. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. Remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone.
6. Return the shredded meat to the pot. Season with a pinch of salt and pepper.
7. Simmer uncovered for another 30 minutes, or until the soup reaches your desired thickness.

Lusciously thick and smoky, this soup is a meal on its own. Serve with a slice of rustic bread for dipping, or top with crispy bacon bits for extra crunch.

Spicy Snert Split Pea Soup with Chorizo

Warm up your kitchen with this hearty Spicy Snert Split Pea Soup with Chorizo, a dish that packs a punch of flavor and comfort in every spoonful.

Ingredients

• 2 cups dried split peas
• 1 lb chorizo, sliced
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• a splash of olive oil
• a couple of bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• salt and freshly ground black pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the sliced chorizo and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add the diced onion, chopped carrots, and celery. Cook until soft, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
5. Add the dried split peas, chicken stock, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
7. Return the chorizo to the pot and simmer for another 15 minutes until the peas are tender.
8. Season with salt and freshly ground black pepper to taste. Remove the bay leaves before serving.

Kick back and enjoy this soup’s creamy texture and smoky, spicy flavors. Serve with a dollop of sour cream or crusty bread for an extra touch of comfort.

Vegetarian Snert Split Pea Soup with Smoked Tofu

You’ve got to try this Vegetarian Snert Split Pea Soup with Smoked Tofu. It’s hearty, smoky, and perfect for any day.

Ingredients

– 2 cups dried split peas, rinsed – 1 large onion, diced – 2 carrots, chopped – 2 celery stalks, chopped – 3 garlic cloves, minced – 1 block smoked tofu, cubed – 6 cups vegetable broth – A splash of olive oil – A couple of bay leaves – Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. 2. Add the diced onion, chopped carrots, and celery. Cook until soft, about 5 minutes. Tip: Stir occasionally to prevent sticking. 3. Stir in the minced garlic and cook for another minute until fragrant. 4. Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Bring to a boil. 5. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. Tip: The peas should be tender but not mushy. 6. While the soup simmers, pan-fry the cubed smoked tofu in a bit of olive oil until golden on all sides. Tip: This adds a nice texture contrast. 7. Remove the bay leaves from the soup. Use an immersion blender to partially blend the soup, leaving some chunks for texture. 8. Season with salt and pepper to taste. 9. Serve the soup hot, topped with the golden smoked tofu cubes. Keep it cozy with this soup’s creamy texture and smoky flavor. Try serving with a slice of crusty bread for dipping.

Slow Cooker Snert Split Pea Soup

Must-try for pea lovers, this Slow Cooker Snert Split Pea Soup is hearty and fuss-free. Perfect for chilly days or meal prep.

Ingredients

• 2 cups dried split peas, rinsed
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 4 cups chicken broth
• 4 cups water
• 1 smoked sausage, sliced
• a couple of bay leaves
• a splash of olive oil
• salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the diced onion, chopped carrots, and sliced celery. Cook until soft, about 5 minutes.
2. Transfer the veggies to your slow cooker. Add the rinsed split peas, chicken broth, water, sliced smoked sausage, and bay leaves.
3. Cover and cook on low for 8 hours or high for 4 hours. The peas should be completely soft.
4. Remove the bay leaves. Use an immersion blender to puree the soup to your desired consistency. Tip: Leave some chunks for texture.
5. Season with salt and pepper. Tip: Start with a little, you can always add more.
6. Let the soup sit for 5 minutes before serving. Tip: It thickens as it cools.

Expect a creamy, smoky flavor with a satisfying thickness. Serve with crusty bread or a dollop of sour cream for extra richness.

Snert Split Pea Soup with Ham Hock

You’ve got a chilly evening ahead, and nothing beats it like a hearty bowl of Snert Split Pea Soup with Ham Hock. This Dutch classic is your go-to for warmth and flavor.

Ingredients

• 1 lb dried split peas
• 1 ham hock
• a couple of carrots, chopped
• a stalk of celery, diced
• an onion, finely chopped
• a splash of olive oil
• 6 cups of water
• a pinch of salt and pepper

Instructions

1. Rinse the split peas under cold water until the water runs clear.
2. In a large pot, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes.
3. Add the ham hock, split peas, and water to the pot. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. Remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone.
6. Return the shredded meat to the pot. Season with a pinch of salt and pepper. Simmer for another 30 minutes.
7. Tip: For a smoother texture, blend half the soup before adding the shredded meat back in.
8. Tip: If the soup is too thick, add a little more water until you reach your desired consistency.
9. Tip: Taste and adjust seasoning before serving. The ham hock is salty, so go easy on the salt.

Velvety and rich, this soup pairs perfectly with a slice of crusty bread. The ham hock adds a smoky depth that’s irresistibly comforting.

Gluten-Free Snert Split Pea Soup

Filling and hearty, this gluten-free snert split pea soup is a cozy bowl of comfort. Perfect for chilly evenings, it’s packed with flavor and easy to make.

Ingredients

• 2 cups of dried split peas, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 4 cups of vegetable broth
• 4 cups of water
• 1 smoked sausage, sliced (optional for non-veg)
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and sliced celery. Cook until the onions are translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Add the rinsed split peas, vegetable broth, water, and bay leaves to the pot.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
6. Tip: Skim off any foam that forms on the surface for a clearer soup.
7. If using, add the sliced smoked sausage to the pot. Simmer for another 15 minutes.
8. Remove the bay leaves. Season with salt and pepper to your liking.
9. Tip: For a smoother texture, blend half the soup and mix it back in.
10. Serve hot, garnished with fresh parsley if desired.

Kick back and enjoy the thick, creamy texture and smoky depth of this soup. Try serving with a side of crusty gluten-free bread for dipping.

Snert Split Pea Soup with Kale and Potatoes

Kickstart your meal with this hearty snert split pea soup, packed with kale and potatoes for a comforting bowl.

Ingredients

• 2 cups dried split peas
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 bunch kale, stems removed and leaves chopped
• 2 medium potatoes, cubed
• 6 cups vegetable broth
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and sliced celery. Cook until soft, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the dried split peas, vegetable broth, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Add the cubed potatoes and chopped kale. Continue to simmer for another 20 minutes, or until the potatoes are tender.
7. Remove the bay leaves. Season with salt and pepper to taste.
8. For a smoother texture, blend half the soup and mix it back in.

Absolutely rich and creamy, this soup boasts a deep flavor with a hint of earthiness from the kale. Serve with a dollop of sour cream or crusty bread on the side for an extra touch.

Quick Snert Split Pea Soup for Busy Weeknights

Just when you thought split pea soup was a weekend project, this quick snert version proves otherwise. Perfect for those hectic evenings when time is tight but hunger is high.

Ingredients

• 2 cups dried split peas
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 4 cups chicken or vegetable broth
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper, to get it just right

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion, chopped carrots, and sliced celery. Cook until the onion is translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Pour in the dried split peas and give everything a good stir to coat with the oil and veggies.
5. Add the broth and bay leaves, then bring to a boil.
6. Once boiling, reduce the heat to low and simmer for 25 minutes, or until the peas are tender.
7. Tip: Skim off any foam that forms on top for a clearer soup.
8. Remove the bay leaves, then season with salt and pepper to your liking.
9. Tip: For a smoother texture, blend half the soup and mix it back in.
10. Ready in under 30 minutes, this snert split pea soup is hearty with a velvety texture. Serve with a dollop of sour cream or crusty bread on the side for extra comfort.

Snert Split Pea Soup with Carrots and Celery

Tired of the same old soup? Snert Split Pea Soup with Carrots and Celery is a hearty, flavorful twist that’s both comforting and easy to make.

Ingredients

• 2 cups of split peas
• 1 large carrot, diced
• 2 celery stalks, chopped
• 1 onion, finely chopped
• 4 cups of chicken or vegetable broth
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent sticking.
4. Add the split peas and bay leaves to the pot. Stir to combine with the vegetables.
5. Pour in the broth, ensuring the peas are fully submerged. Bring to a boil.
6. Once boiling, reduce the heat to low. Cover and simmer for 45 minutes, or until the peas are tender.
7. Tip: Check the soup halfway through, adding more broth if it’s too thick.
8. Remove the bay leaves. Use an immersion blender to puree the soup to your desired consistency.
9. Tip: For a chunkier texture, blend only half the soup.
10. Season with salt and pepper. Serve hot.

Enjoy the creamy texture and rich flavors of this soup. It pairs wonderfully with a slice of crusty bread or a dollop of sour cream for extra richness.

Vegan Snert Split Pea Soup with Coconut Milk

Got a chilly evening? This vegan snert split pea soup with coconut milk is your go-to comfort food. Rich, creamy, and packed with flavor, it’s a hearty dish that warms you right up.

Ingredients

• 2 cups dried split peas
• 1 can (13.5 oz) coconut milk
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• A splash of lemon juice
• A couple of bay leaves
• Salt and pepper, just enough

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
3. Add split peas, vegetable broth, and bay leaves. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
4. Remove bay leaves. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
5. Stir in coconut milk and lemon juice. Season with salt and pepper. Simmer for another 10 minutes. Tip: The lemon juice brightens the flavors, so don’t skip it.

The soup turns luxuriously creamy with a subtle sweetness from the coconut milk. Serve with a drizzle of olive oil and crusty bread for dipping.

Conclusion

These 10 Delicious Snert Split Pea Soup Variations offer a treasure trove of flavors to warm your heart and home. Whether you’re a seasoned chef or a curious cook, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to discover.