My mother made this pea soup every week during the winter as I was growing up, being a French girl she called it French Pea Soup. It is simple to make but it is not a quick meal taking 24 hours from when you start to soak the peas to when you serve it up for dinner. You could say it is a family tradition.
Step 1: Ingredients & Supplies
8 cups water
4 cups dried yellow split peas
3 medium carrots, diced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
3 cloves of garlic
5 ounces pork belly
1 teaspoon salt
1 teaspoon dried thyme leaves
¼ teaspoon dried crushed or ground rosemary leaves
¼ teaspoon fresh ground black pepper
A 6 quart slow cooker
A 2 ½ quart container with a lid
You can make a couple substitutions, split green peas or chickpeas and if you cannot get pork belly you can use 1 cup diced Canadian-style bacon.
Step 2: Starting the Peas
The night before you start your pea soup rinse 4 cups of split peas, place them in a 2 ½ quart container, fill the container to just below the rim with warm water, cover and let stand until morning.
Step 3: Directions
In the morning rinse the split peas and put them in a 6 quart slow cooker.
Finely dice the onion, carrots, and celery and add them to the slow cooker.
Coarsely dice 5 ounces pork belly or 1 cup diced Canadian-style bacon and add to the slow cooker.
Add the spices to the slow cooker and mix all the ingredients.
Cover and cook on medium heat setting 8 to 10 hours or until peas and vegetables are tender.
Step 4: Serve
If after 8 to 10 hours of cooking in the slow cooker you find the soup is a little lumpy just give it a little blending with your favorite hand blender.
Then serve with a sprinkle of grated cheese and crackers