Crock Pot Split Pea Soup
Well this was a challenge, never made Split Pea Soup in the Crock Pot over my 21 years in Culinary Arts. A dear friend Judy B. asked for a recipe for Split Pea and I know she’s Culinary challenged so I wanted to make it as easy as possible for her. The Split Peas cook much differently in the Crock Pot and the Soup does not reduce as if it is on the stove top. My critics at home loved it, so here it is…
Casaculinarian.com Split Pea Soup in the Crock Pot:
water 8 cups
chicken bouillon cubes 6
beef bouillon cubes 1
salt and pepper for taste
onion powder 1/2 teaspoon
garlic powder 1/2 teaspoon
dry basil 1/2 teaspoon
dry thyme 1/2 teaspoon
parsley 1/2 teaspoon
bag of dry split green peas 16 oz.
carrots 2 chopped
onion half chopped
green onions 2 chopped
celery 2 sticks chopped
garlic bulbs 3
In a food processor add your chopped garlic, onion, celery, green onion, and carrots. Process fine.
Put your Crock Pot setting on fast for seven hours.
Add your water, bouillon cubes, seasoning, processed vegetables, herbs, and dry Split Peas.
Mix this well so Split Peas do not stick to the bottom. Set it and forget it for six hours.
At the six-hour mark, make a corn starch slush with 2 and 1/2 tablespoons of cornstarch and 2 tablespoons of warm water. Mix well to make a slush dissolving all the cornstarch. Add to the Crock Pot and mix well. Continue to cook for another hour or so. Thickness should be consistent with no separation of the soup.
If you want to substitute stock for vegetable stock buy 8 oz. of vegetable broth. This is so easy and delicious, garnish with Croutons… Enjoy, Jason