Snert (Split Pea Soup)
A hearty split pea soup made in the slow cooker with ham hock, bacon, and potatoes. The name of the soup is Dutch.

Place dried split peas ham hock and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.

Cover cooker and cook on High until peas are tender and broken apart 3 to 4 hours.

Stir in more water as needed to prevent soup from burning on the bottom.

Stir occasionally throughout cooking.

Stir potatoes carrots leek onion celery and garlic into soup; mix in more water if needed.

Cover and cook soup on High for 2 more hours.

Season with salt black pepper thyme nutmeg and cloves; mix sausage slices into soup.

Cover and cook 2 more hours to blend the flavors.