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Post by LoserQMelissa on Jan 1, 2005 20:16:39 GMT -5
1 pkg split peas
12oz pkg canadian bacon, chopped
1/2 onion, chopped
1 cup carrots, chopped
1 bay leaf
8 cups water
stick it in the crock pot for 8 hours on low.
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Post by LoserQMelissa on Jan 2, 2005 2:28:26 GMT -5
Forgot some stuff...won't try to post from memory again. ![:-X](//storage.proboards.com/forum/images/smiley/lipssealed.png) split pea! I just did it in my crockpot today. One bag dried peas, 8 cups water, 5 beef boullion cubes, 1 cup of sliced baby carrots, 1/2 cup chopped celery, 1/2 chopped onion, 1 bay leaf and 1 12oz package canadian bacon chopped. Tossed it in for 8 hours on low.
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Post by shutterbug187 on Jan 18, 2005 21:31:23 GMT -5
I had split pea soup for the first time today and loved it, thanks for sharing your recipe. I cannot wait to try it. Janice
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Post by pamthomas on Feb 11, 2005 18:09:07 GMT -5
I love split pea soup. Here is the recipe for California Pizza Kitchens Smashed Pea and Barley Soup
Dakota Smashed Pea and Barley Soup Servings | 8
soups | California Pizza Kitchen's Dakota Smashed Pea and Barley Soup taken from Top Secret Recipes.
Ingredients 2 cup dry split peas 6 cup water 30 oz fat-free chicken broth 1/3 cup onion(s) 1 clove garlic clove(s) 2 tsp fresh lemon juice 1 tsp table salt 1 tsp sugar 1/4 tsp dried parsley 1/4 tsp white pepper 1/8 tsp dried thyme 1/2 cup uncooked barley 6 cup water 1 cup carrot(s) 1/4 cup celery
Instructions 1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water is absorbed.
3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. Its still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 - 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 or 15 minutes before serving. Garnish each serving with a little chopped green onion.
I use splenda instead of sugar and it is CorE! Enjoy!
Pam
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Post by LoserQMelissa on Feb 12, 2005 12:53:42 GMT -5
I didn't even read your recipe, but I LOVE the idea of adding barley to it!
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