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Dutch Green Split Pea Soup


Cuisine: Dutch / Holland / Netherlands
Region: Common

Erwtensoep is a Dutch winter classic and traditional recipe that offers enough strength to keep us going.

Serves 4
Cooking time: 50 min
You need: a pot


  • 500 grams (@1 Lb) green split peas
  • 1 Lt (34 fl oz) water
  • 1 carrot, peeled
  • 1 small potato, peeled
  • 2 ribs of celery
  • 1 small onion
  • 1 bay leaf
  • 1 small smoked ham hock, or ham bone or sausage
  • Salt and pepper


  1. Rinse and wash the split peas, and add them with the water to a pot.
  2. Chop the vegetables and add them to the water.
  3. Add the bay leaf.
  4. Add the smoked meat.
  5. Add salt and pepper.
  6. Bring to a boil and simmer in low fire for about 40 minutes.
  7. When the peas are soft, remove the bay leaf and stir the soup several times. You want the peas to dissolve and made creamy.
  8. Now, take the meat out of the soup.
  9. Cut the meat off the bone and stir it back in the soup. If you’re using sausage, now it’s the time to add it to the mix.
  10. Taste for salt and pepper and adust accordingly.
  11. Done.

Notes on the Dutch Green Split Pea Soup

  • Traditionally it is served with a slice of dark rye bread.
  • Using a beef sausage makes the recipe Halal or Kosher.
  • This is a better-next-day recipe – as with all stews, really. When reheating, remember that the soup is thick and it might scorch in the pan. Add a bit of water if that’s the case.

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