Name: French Canadian Yellow Split Pea Soup
Comments: 1 pound of salt pork and 1 pound of cubed ham may be substituted for
the pork hock.
1/23/2013 - Dicing and chopping the vegetables took about 40 minutes. Cooking took a lot longer than suggested; next time start the previous evening. Gail suggested adding an onion. Updated the recipe because the amount of spices in the original recipe was inadequate.
2/5/2013 - Added an onion. Total cooking time was 7 hours on high and 16 hours on low. I started the previous evening with 3½ hours on high, then 10½ hours on low over night, then another 3½ hours on high. At that point it was bubbling and nearly done. I set it to low and let it simmer for another 6 hours until dinner time. In step 1 the first time I cooked this, I just put enough water to cover the dry peas. It was all soaked up. This time I doubled the amount of water, and it was mostly soaked up too.
1/31/2016 - The bag of split peas had instructions for preparation. Rinse the peas. Put them in in a pot with six cups of water and bring it to a boil. Then cover and simmer for 30-45 minutes. In my pot, the six cups boiled over, and the peas were very tender in 45 minutes. I then added them to the other ingredients in the Crock Pot, substituting an 8-oz ham slice for the pork hock, and cooked on high for an hour.
12/26/2016 - I prepared the peas as on Jan 31. I had one large potato and two small red potatoes. The crockpot began to overflow after six cups of water. I left it filled to the brim, but as it cooked the liquid expanded and I had to scoop out maybe a cup's worth. I cooked it on high for about 6 hours. The onions did not begin to soften until right at the very end.
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