Scandinavian Supper Soup

In Scandinavia, split pea soup isn’t a starter. It’s the whole meal. This version simmers all day in a slow cooker with salt pork, frankfurters, carrots, leeks, and thyme until the peas dissolve into a thick, warming bowl that sticks to your ribs.

The dried peas soak for an hour in boiling water right in the slow cooker before everything else goes in. That head start softens them enough that they break down completely during the long cook, creating a naturally thick soup without any added thickener.

Salt pork pushed down into the peas renders slowly over 10 hours, infusing the broth with smoky, salty richness. The frankfurters add a meaty bite and round out the protein so every bowl is a full supper.

Kitchen Tips

• Score the salt pork before burying it in the peas. The cuts let the fat render more evenly and flavor penetrate deeper.
• Stir at the halfway mark if you can. The bottom peas can scorch if they sit undisturbed for the full 10 hours.
• The soup thickens considerably as it cools. Thin with a little water when reheating leftovers.

Variations

• Smoked sausage: Swap the frankfurters for kielbasa or smoked sausage for a deeper, smokier pork flavor.
• Ham hock: Replace the salt pork with a smoked ham hock for a more traditional Northern European approach.