This came from the Los Angeles Times via Liz at Recipegoldmine.com. It was a stove top soup, but the closest I've yet found to Anderson's which is a tradition in California. I modified it just a bit for the crock pot and made it a hair thicker to suit our tastes. You can also add bacon, ham, or ham hocks to enhance the flavor a bit.
- Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in crock pot.
- Season to taste with salt and pepper.
- Cook on low until split peas and vegetables are tender (anywhere from 6-8 hours).
- Press soup through fine sieve and reheat just to boiling point or use hand blender to smooth.
What wonderful soup--the flavor is awesome!! The first two times I made this, I made it exactly as written (except that I reduced the servings to 4; and cooked it in a pot on the stove--instead of in a crock pot). It was very good, but I felt it needed just a little something? So the third time I made it, I cooked the celery, carrot, and onion in a bit of olive oil before putting them together with everything else; and I used half water and half fat-free reduced-sodium chicken broth (2 cups of each). Those two changes really seemed to amplify the other great flavors already in the soup--and it turned out amazing. I love split pea soup and this is the BEST! Thanks so much for posting this recipe, OhMyStars!!
Really good! Not the greatest split pea soup I've had, but good in its own right. I agree with the other reviewer that it is a bit bland, so next time, I will also saute the veggies (and add some garlic). I try not to add too much salt to the foods I cook, but this one needed a good heapful of salt & pepper. Thanks for posting, it was nice & easy to make and went over well in our house.
I've long been a fan of those windmills! Like the others here, I made some tweaks. LOTS of the seasonings mentioned, and also the juice of half a lemon pulled it together.