Snert (Split Pea Soup)

• 1 (14 ounce) bag dried split peas
• 1 ham hock
• 3 slices bacon, chopped
• 2 (14.5 ounce) cans chicken broth
• 3 1/2 cups water, plus more as needed
• 4 small potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 leek, diced
• 1/2 large onion, diced
• 2 stalks celery with leaves, stalks diced and leaves chopped
• 1 clove garlic, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (1 pound) package smoked sausage, sliced

1. Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
2. 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.
3. 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.
4. Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

peas, ham hock, bacon, chicken broth, water, potatoes, carrots, onion, stalks celery, clove garlic, salt, ground black pepper, thyme, ground nutmeg, ground cloves, sausage

Taken from www.allrecipes.com/recipe/221233/snert-split-pea-soup/ (may not work)