This Slow Cooker erwtensoep is the Dutch version of split pea soup packed with bacon, ham, sausage and loads of veggies. It is an easy crock pot meal for those cold winter nights when you want some delicious comfort food to warm you up.
2cupssliced leekswhite parts only, about 1 leek (about 150 grams)
1cupdiced carrotsabout 2 large (128 grams)
¾cupdiced onionabout 1 medium (112 grams)
1cupdiced celery rootabout 1/4 bulb (156 grams)
3cupschicken stock(.71 liters)
1poundPolska kielbasa, Rookworst, or other smoked pork sausage454 grams
Add the split peas, bacon, ham, potato, celery, leeks, carrots, onion, celery root, chicken stock, and water to the slow cooker. Cook on high for 4 hours.
Add the kielbasa during the last 30 minutes.
Remove the lid and stir. Allow the soup to sit for 20 minutes before serving.
You can use yellow split peas if you would like although green is what is traditionally used.Use a ham bone instead of the diced ham. Carefully remove the bone and cut the meat off the bone. Return the meat to the pot (after blending if you choose to do so).If you can’t find celery root, you can substitute an equal amount of celery, potato, parsnips, or turnips.