A great trick I've been using for ages. Like most people, I do 2 minutes per ear of corn.

Reviewed On: Oct. 14, 2009

Really great and easy to make! I essentially halved the recipe for my 1 quart crockpot, so I used half a bag of split peas and 3 1/2 cups of water, then eyeballed the veggies and halved the spices. I didn't have garlic powder or smoked sausage, so I just used garlic salt and sweet sausage. I cooked it on high for 3 hours, stirring it a couple of times throughout, then realized it wasn't QUITE as thick as I like it (I like my soups REALLY thick). So I added another handful of peas, then added some pepper and some thyme as an afterthought, and cooked it on low for about an hour and a half. I turned the crockpot off but left the lid on and took a shower, and when I came back, I just stirred the pot a little and got great, creamy soup. :) It's especially good when you eat it as leftovers, as pea soup is wont to be! I think next time I'll try using ham, and I'll be sure to use even less water to get that extra-thick texture I like.

Reviewed On: Aug. 28, 2009

In its purest form, this soup is really bland, but I give it 4/5 because it is SO easy to make adjustments and add in your favorite ingredients to make amazing soup! Even though I "halved" the recipe, the only ingredient I really measured out was the butter; I eyeballed the rest of the ingredients until I got the very thick texture that I like with my soups. I melted the butter, than added the onions as prescribed, but I also added a bit of minced garlic from a jar. When everything was yellow and tender, I threw in some chopped carrots and a bit of chopped celery, then I added roughly 3 cups of leftover mashed potatoes, stirred everything around for a minute, then added less than 1/4 cup of milk. I barely used half a jar of chicken broth, but then again, I like my soups really thick! I added salt and pepper, as well as a tablespoon or so of Old Bay and the smallest dashes of basil and chili powder. When I tasted it, I was like, "Holy , this is surprisingly awesome!" So I added some leftover cooked corn I had in the fridge and a hearty helping of cheddar cheese as I turned the heat down on my stove. The end result was at least 4 servings of really delicious, hearty soup! Again, you may have to make adjustments to this recipe so it isn't "bland," but the base is a great start, and I plan on using this every time I have leftover mashed potatoes.

Reviewed On: Jun. 22, 2009