Take 1.75 lbs of split peas and rinse. Place in water in your slow cooker and let sit for 20 minutes(then stir) at which point the water will be cloady. Strain the water into the sink and wash the peas again. Continue to do this until the water is not cloady. Then, with your slow cooker filled with water and the peas, throw in about 6-10 splashes of either Blair's Jearsey Death or CaJohn's Z..Nothing Beyond. Stir and let sit over night (occasionally stirring and adding more water if neccesary).
In the morning, the peas should have soaked up alot of the water and most of the hot sauce and are now ready to cook. Throw in some sliced carrots (ie: canned or fresh), canned ham, and then turn the cooker to high. Stir occasionally. Cooking times will very (at this point your just making pea soup). 15-20 minutes before it is ready throw in 5 fresh leaves of sweet basil and some diced up parsley and stir. The tell tail sign that your soup is ready is by the taste. It should taste smooth, not gritty.
Spoon the soup into a bowl and add salt (this is the key, do not cook the soup with salt! It will suck flavor away, only add it when you eat) and enjoy a nice bowl of split pea soup that will put a slight sweat on your brow.
In the morning, the peas should have soaked up alot of the water and most of the hot sauce and are now ready to cook. Throw in some sliced carrots (ie: canned or fresh), canned ham, and then turn the cooker to high. Stir occasionally. Cooking times will very (at this point your just making pea soup). 15-20 minutes before it is ready throw in 5 fresh leaves of sweet basil and some diced up parsley and stir. The tell tail sign that your soup is ready is by the taste. It should taste smooth, not gritty.
Spoon the soup into a bowl and add salt (this is the key, do not cook the soup with salt! It will suck flavor away, only add it when you eat) and enjoy a nice bowl of split pea soup that will put a slight sweat on your brow.
