Erwtensoep

Name: Erwtensoep
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Netherlands
Ingredients: 1 lb dried split peas; 1 smoked ham hock; 2 leeks, sliced; 2 carrots, diced; 2 celery stalks, diced; 1 onion, diced; 8 cups water; 1 smoked sausage, sliced; Bay leaf

6 servings15 min prep120 min cookEasy Netherlands

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The Story Behind It

The Tale of Erwtensoep

Story updated September 17, 2026

Erwtensoep, a thick Dutch split pea soup with smoked sausage, is traditionally associated with cold weather and, historically, with ice-skating days on the canals. It grew from an old Dutch peasant habit of turning cheap dried peas and bits of pork into a warming, substantial winter meal.

Ingredients

Scale:· 6 servings

1 lb dried split peas
1 smoked ham hock
2 leeks, sliced
2 carrots, diced
2 celery stalks, diced
1 onion, diced
8 cups water
1 smoked sausage, sliced
Bay leaf

Instructions

1Combine split peas, ham hock, water, and bay leaf in a large pot and bring to a boil.
2Skim foam, then simmer partially covered 1.5 hours, stirring occasionally.
3Add leeks, carrots, celery, and onion and continue simmering 30 minutes until the peas break down.
4Remove ham hock, shred the meat, and discard bone and skin.
5Return shredded meat to the soup along with sliced smoked sausage.
6Simmer 10 more minutes and season to taste before serving thick and hearty.

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