Split pea soup?

Question

I'm looking for a tried and true split pea soup recipe using bacon.
If I cook it in the crockpot will it be done in time for dinner in 5 hours? Or do I need to soak the beans overnight. Thanks for any help and tips.

Answer 1

Here's a good one:

8 slices bacon (about 1/4 pound)
1/2 onion, chopped
2 carrots, cut into 1/4-inch dice
1 lb dried split peas
2 1/2 quarts water (plus additional if necessary)
1 smoked ham hock
1 teaspoon salt
1 bay leaf

In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
Discard fat and bones and chop meat.
Return meat to kettle and simmer soup, stirring, until heated through.
Discard bay leaf.
Just before serving, crumble bacon and sprinkle over soup.
Makes 8 cups.

Answer 2

Here is the recipe for Andersen's Split Pea Soup. Add bacon if you want.

8 cups water
2 cups green split peas
1 Rib celery, chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp thyme
Dash red pepper sauce
1 bay leaf
Salt
Pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

I found this on:
Soaking

Advantages of soaking are an extra rinse and a shortened cooking time. It is debatable whether it is worth soaking split peas; they can be soaked in cold water for up to 6 hours to save approximately 30 minutes in cooking time. Soaked whole yellow peas, on the other hand, will produce a more viscous purée than unsoaked. For whole yellow peas, soak in cold water for 8 to 10 hours to shorten cooking time by 1 hour or more. Over-soaking whole yellow peas can cause germination to begin, producing "off" flavors.

Answer 3

Split Pea Soup with Bacon Recipe
Ingredients
2T. olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, peeled and thinly sliced
1 clove garlic, minced
1 1/4c. green split peas, rinsed
6 slices thick cut bacon
7c. water
1 bay leaf
3/4t. salt
1/4t. freshly ground pepper
1T. finely chopped freshly parsley

Method
In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté until the carrots are tender, 2-3 minutes longer. Add the garlic and sauté for 1 minute longer.


Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.


Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares; set aside.


Using a blender or a food processor fitted with the metal blade or a hand blender, purée the soup until smooth and creamy. If a food processor or blender was used, return the purée to the pot.


Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into warmed soup bowls; sprinkle the parsley over the tops. Serve immediately.

Answer 4

Split Pea and Ham Hock Soup Recipe
Emeril Lagasse.

4 ounces bacon, diced small
1 cup small diced onions
2 tablespoons minced shallots
1/2 cup carrots diced small
1/2 cup celery diced small
1 tablespoon minced garlic
3 quarts chicken stock
1 pound spilt peas
1 ham hock (6 ounces)
Heavy cream
Salt and pepper to taste
1/4 cup cooked split peas
Fresh black pepper

In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper.

Answer 5

Split Pea Soup

Portions: 8-10

Ingredients:
1 pound split green peas
2 quarts water
2 large smoked ham hocks
2 onions, finely chopped
2 large potatoes, diced
1 bay leaf
1/2 tsp.

Instructions:
1. Rinse the split peas and combine with all other ingredients in a large pot.

2. Bring to a boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove cover and cook for 1 hour. Remove ham hock bones and cook 1 hour.

3. Freeze unused portions.

Recipe is easily halved or doubled with cooking time remaining the same.
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Split Pea Soup:

Ingredients:
Ham Stock

1 each ham bone
2 c. mixed celery, onion and carrot trim
1 each bay leaf
4 each parsley stems
3 qt. water

Soup - Step 1

1/4 c. clarified butter
1 c. carrots, chopped small
1 c. Spanish onions, chopped small
1 c. celery, chopped small
6 c. ham stock (from above)
1 each bag, split peas
1/2 c. parsley, chopped
1 tsp. thyme, dried leaves
1 each bay leaf

Soup - Step 2

1 Tbsp. clarified butter
1 c. ham, chopped small
3 c. potatoes, eyes removed, chopped medium, covered with water
to taste salt
to taste ground black pepper
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Split Pea Soup with Rosemary:

INGREDIENTS
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary
DIRECTIONS
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally
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ENJOY!