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 ½ cups water, plus more as needed

4 small potatoes, peeled and diced

2 carrots, peeled and diced

1 leek, diced

½ large onion, diced

2 stalks celery with leaves, stalks diced and leaves chopped

1 clove garlic, diced

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 (1 pound) package smoked sausage, sliced

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.