Dutch Pea Soup (Snert)

Ingredients

• 1 lb Split Peas
• 8 cups Vegetable Broth
• 2 stalks Celery
• 2 medium Carrots
• 1 large Leek
• 0.75 lb Smoked Sausage (Kielbasa)
• 1 tsp Dried Marjoram
• 1 leaf Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Rinse the split peas thoroughly. Soak them in water for at least 2 hours, or overnight.
2. 2Drain the split peas and transfer them to a large pot or Dutch oven.
3. 3Add the vegetable broth, chopped celery, carrots, and leek to the pot.
4. 4Bring the soup to a boil, then reduce heat to low, add smoked sausage, marjoram, and bay leaf. Simmer for at least 1.5 hours, or until the split peas are completely tender and the soup has thickened.
5. 5Remove the bay leaf before serving. Season with salt and pepper to taste. Serve hot.

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