Dutch Pea and Ham Soup: A Hearty Split Pea Classic

Dutch pea and ham soup, known in the Netherlands as erwtensoep or snert, is a thick, slow-simmered soup of green split peas, pork, vegetables, and herbs. This version uses a smoked ham hock for savory depth and adds sliced sausage near the end; serve it hot with rye bread for a filling cold-weather meal. Dutch households have their own variations, including how thick the soup should be and which sausage to use.

Ingredients

1 lb (454 g) dried green split peas, picked over and rinsed
1 smoked ham hock, about 1½ lb (680 g)
10 cups (2.4 L) cold water, plus more as needed
1 medium yellow onion, about 6 oz (170 g), finely diced
2 medium carrots, about 7 oz (200 g), peeled and diced
1 medium celery root (celeriac), about 12 oz (340 g), peeled and diced
2 celery ribs, about 4 oz (115 g), diced
1 medium russet potato, about 8 oz (225 g), peeled and diced
2 bay leaves
½ teaspoon (1 g) dried marjoram
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
8 oz (225 g) smoked kielbasa or Dutch smoked sausage, sliced into coins
1 teaspoon (5 ml) fine salt, or to taste, depending on the saltiness of the ham
2 tablespoons (8 g) chopped fresh parsley, for serving (optional)

Instructions

Rinse the peas. Sort through the split peas to remove any small stones or debris, then rinse them in a sieve under cool running water. Split peas do not need soaking for this recipe. Rinsing and sorting take about 5 minutes.
Start the soup. Put the peas, ham hock, water, onion, carrots, celery root, celery, bay leaves, marjoram, and black pepper in a large, heavy pot. Bring to a boil over medium-high heat, skimming off any foam that gathers on top. Reduce the heat to low, cover partially, and simmer gently for 1 hour, stirring every 15 to 20 minutes so peas do not stick.
Add the potato and continue simmering. Stir in the diced potato. Keep the soup at a gentle simmer for about 45 minutes, stirring occasionally. The peas should be very soft and beginning to break down, and the vegetables should be tender. If the bottom starts catching or the soup becomes too thick before the peas are tender, stir in hot water ½ cup (120 ml) at a time.
Remove and prepare the ham. Lift out the hock and bay leaves. When the hock is cool enough to handle, pull the meat from the bone, discard the bone, skin, and any tough connective tissue, and shred or chop the meat. Check the pork with a food thermometer: the USDA FSIS safe minimum temperature for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this long-simmered soup, the meat should be thoroughly cooked and easy to pull apart. Return the meat to the pot.
Finish with sausage and season. Add the sliced kielbasa and simmer uncovered for 10 to 15 minutes, until hot throughout. Stir well, mash some peas against the side of the pot if you want a thicker texture, and remove the bay leaves if any remain. Taste before adding salt because smoked ham and sausage can already be salty. Thin with hot water if needed, then ladle into bowls and top with parsley if desired.

Tips

Use a large pot and stir often. Split peas thicken as they cook and can stick to the bottom, especially late in the simmer. A heavy pot and low heat help prevent scorching.
Adjust thickness at the end. Dutch pea soup is usually hearty, but it can become very stiff as it cools. Add hot water a little at a time to loosen it; avoid adding a large amount early, which can make it harder to judge the finished texture.
Choose your sausage thoughtfully. Dutch smoked sausage (rookworst) is traditional, but it can be hard to find. Kielbasa is a practical substitute with a similar smoky, savory character; use a fully cooked sausage and heat it through in the soup.
Wait to salt. Ham hocks vary widely in saltiness. Taste after the meat and sausage are added, then season gradually rather than salting the pot at the start.

Serving Suggestions

Serve the soup hot in deep bowls, with slices of rye bread or dark whole-grain bread alongside. Mustard is a common accompaniment for smoked sausage and can be served at the table for anyone who wants a sharp contrast to the rich soup. A simple green salad or sliced pickles also work well as a crisp, tangy side. Because the soup is filling, modest portions of bread are usually enough.

Variations

For a less smoky soup, use a meaty pork shoulder or ham bone instead of the smoked hock; the result will be milder, so taste and season near the end. If celery root is unavailable, substitute an equal amount of peeled parsnip or extra carrots. Parsnip brings a sweeter flavor, while extra carrots keep the soup more familiar but less earthy. You can omit the sausage and add another 8 oz (225 g) of shredded ham for a simpler version. For a meat-free adaptation, replace the water with vegetable broth, leave out the pork and sausage, and add 1 teaspoon (5 ml) smoked paprika; it will be a vegetable split pea soup rather than the traditional ham-based Dutch version.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Keep the soup refrigerated for 3 to 4 days, or freeze it for up to 3 months for best quality. Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring frequently and adding water to restore its consistency, until it reaches 165°F (74°C) throughout. If reheating in a microwave, cover loosely, stir partway through, and check the temperature in several places. Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas?
No. Unlike dried whole peas, split peas cook without soaking. Rinse and sort them before adding them to the pot, and allow enough simmering time for them to soften completely.

Why is my soup still thin?
It may need more time for the peas to break down. Simmer uncovered and stir regularly, or mash a portion of the peas against the side of the pot. The soup also thickens as it cools, so judge the texture after a few minutes off the heat.

Why did the soup become so thick?
Split peas continue absorbing liquid as the soup stands and chills. Stir in hot water or broth a little at a time while reheating until it reaches the consistency you prefer.

Can I make Dutch pea soup ahead?
Yes. The flavor develops as it rests, and the soup is often thicker the next day. Refrigerate it within 2 hours, then reheat to 165°F (74°C), adding liquid as needed.

Can I use yellow split peas instead?
Yes. They soften in a similar way, but have a slightly different, milder flavor and produce a lighter-colored soup. Begin checking for tenderness around the same time and simmer longer if needed.

Is the ham hock meat safe to eat?
Use a food thermometer to verify safe cooking, and make sure the meat is fully cooked before serving. For this soup, it should be tender enough to pull from the bone; discard the bone, skin, and tough connective tissue.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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