Name: French Canadian Yellow Split Pea Soup

Ingredients:

• 1 lb yellow split peas
• 8 oz smoked pork hock
• 3 medium carrots, diced
• 1 large potato, peeled and diced
• 1 stalk celery, finely chopped
• 1 large onion, chopped
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon black pepper

Instructions:

• Place peas in a pot, cover with water, bring to boil, remove from heat and let stand 1 hour
• Rinse well and place in slow cooker
• Add 7 cups of water, smoked pork hocks, carrots, potato, celery, onion and spices
• Cover and cook on low for 10-12 hours or high for 6-8 hours, until soup is thick and bubbling
• With a slotted spoon, gently remove pork hock from soup
• Remove meat from bone, cut into chunks and return to soup
• Remove bay leaf and discard
• Season with salt and pepper to taste

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.
2/7/2022 - The peas were covered with water and brought to a boil on high. Then I set the burner to low and let them cook another 10 minutes. At the end, all the water had been absorbed so I added more water and brought it up to boiling again and then removed them from the heat. I used 1 pound of ham, 2 large carrots, 1 unpeeled Russet potato, 2 medium stalks of celery, and 2 medium onions. I increased the amount of spices by 50% and used only 6 cups of water. Once again, the soup expanded to overfill the Crockpot as it cooked so I removed some of the soup into a casserole dish to be cooked separately later.
10/6/2024 - I used the alternative method for preparing the peas, putting them in the largest pot, adding 6 cups of water, and letting them simmer for 45 minutes after bringing them to a boil, as during January 31, 2016. I followed the recipe, substituting 14-oz of ham steak for smoked pork hock and 6 small yellow potatoes for the one large one. I did not peel the carrots or potatoes. I only used 1/2 teaspoon of black pepper. I used heaping teaspoons for the other spices. I did not use the Crockpot! I put the ingredients into the pressure cooker pot. I only used 4 cups of water instead of 6. I simmered it for 3 hours and then kept it warm on LOW for another 1 1/2 hours. This resulted in a thick soup.

Source: http://www.lesleycooks.com/slowcooker/frecanpeasoup.htm

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