Erwtensoep (Dutch Split Pea and Smoked Sausage Soup)
So thick a spoon should stand up in it. Green split peas, smoked ham and sausage, celeriac and leek.
- Time2 hr 30
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 284kcal
- 33.1gcarbs
- 8.6gof which sugars
- 8.8gfat
- 2.6gsaturates
- 16.8gprotein
- 9.2gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the split peas, ham hock, water, onion and bay leaves in a large pot. Bring to the boil and skim off the foam.
- 2
Simmer gently with the lid half on for 1 hour, stirring now and then so the peas do not catch.
60 min - 3
Add the celeriac, carrot, celery, potato and thyme. Simmer for another 40 minutes, until everything is soft and the soup has thickened.
40 min - 4
Lift out the hock. Pull off the meat, shred it and return it to the pot, discarding the skin and bone. Add the leeks.
- 5
Add the sliced sausage and simmer for 10 minutes. The soup should be very thick. Loosen with a little hot water if you like.
10 min - 6
Season with plenty of black pepper. Serve hot with the celery leaves scattered over. It is even better the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
