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.