Does anybody know? Crock pot recipe for splt pea soup?

3 Comments

1. nonldsinutah says:

   September 1, 2010 at 12:45 am

   Ever been to Buellton, California? If you have then you know that Anderson’s Split Pea Soup is to DIE for.

   Here is a link to their recipe made in a crock pot.

   http://www.recipezaar.com/100649
2. searching for friends says:

   September 1, 2010 at 1:33 am

   this is a day and a half process but well worth it.
   the night before you are planning on serving the soup
   place 2 smoked hocks in the crock pot with enough water to cover them add a chopped onion and bay leaf.let simmer overnight. also soak the peas in enough water to cover them by 2″.
   In the morning remove the hocks and bay leaves and chop up any usable meat and return the meat to the crockpot (I usually add more ham to the mixture because my family likes the ham)
   drain the peas and put in crockpot. Make sure there is enough water to cover everything with about 2″ of water.
   let simmer all day.
   Before serving check for seasoning you may need to add pepper or even a little salt.
   Serve with a good crusty bread
   it will be smooth and creamy
3. cheezy says:

   September 1, 2010 at 2:26 am

   I have never made soup in a crock pot—but here’s how I make pea soup.
   French- Canadian style pea soup.
   put a whole ham in a large pot & simmer for 45 minutes. Remove ham from the water (save the water for the soup)& bake it for supper. before serving, remove the layer of skin & fat & throw that into your soup water.
   after everyone has enjoyed the ham, cut remaining meat off the bone & set aside. throw the bone into the soup water & simmer for 2 hours or so. I use yellow split peas in my soup as I dislike green. throw 1/2 a bag or so of split peas in the water same time you put the bone in.I prefer a “chunky “soup
   if you don’t want “chunks of” veg in the soup then throw in chopped celery, onion & carrots along with the bone & peas. after simmering for 4 hours or so the veg dissolve. I always chop up the leftover ham & add that in the last hour of cooking–you may want to add it at the 2 hr mark . chop it up finely. be sure to add water as neccessary. remove the bone & skin from the soup– if you want a rib sticking thick soup–get a small pot & put some cold water & flour, mix til smooth–heat up & whisk, adding soup from the pot to thin it out let it boil for a minute to cook the flour, then pour it into the soup & whisk-bringing soup up to a boil for a minute or so.serve with premium plus salted crackers.
   Be sure YOU get to eat some because it dissappears incredibly fast