Snert Split Pea Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 carrots, diced
• 2 potatoes, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 2 cups dried split peas
• 2 bay leaves
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 3 minutes.
2. Stir in the paprika, thyme, and oregano and cook for 1 minute more.
3. Add the carrots, potatoes, celery, vegetable broth, split peas, and bay leaves. Bring the mixture to a boil.
4. Reduce the heat to low and simmer for 30 minutes, or until the split peas are tender.
5. Remove the bay leaves and season with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• Snert is a traditional Dutch split pea soup that is often served with smoked sausage and rye bread.
• Split peas are high in protein, fiber, and vitamins A and C.
• This soup is a great way to use up any vegetables you have in the fridge.