I've been making split pea soup almost 40 years. I use to add a little brown sugar but Gabe hates any sweetness to his soup so the brown sugar days were numbered.
When I first made split pea soup I always eye balled everything I added. I wanted to make things easy for you to follow so check out this recipe from Allrecipes. It's very close to what I make and the recipe below is how I've made it.
1 teaspoon butter
1/2 onion, diced
2 cloves of garlic- minced
2 carrots- diced
2 stalks of celery- diced
1 large russet potato- peeled and diced ( didn't use)
7-8 cups chicken stock- I used turkey stock
2 bags dried split peas- rinsed ( Gabe likes a thick soup)
1 bay leaf
salt and pepper to taste.
Saute the onion in the garlic in a small saucepan.
Place the rinsed split peas in the crockpot and add the carrots, celery, turkey stock, the sauteed onion and garlic and the bay leaf.
Depending on your crockpot cook on low for 6 hours or temp can be adjusted depending on how hot your crockpot cooks.
I did the soup in two stages. I added one bag, held back on the second bag of split peas. Wanted to see if one bag would be the consistency Gabe liked. I used my emulsion blender once it was cooked , he liked it but said he said no, it needed the other bag because it was watery. Picked up another bag and cooked it in the soup( still in the crockpot). I added a cup more of stock to the crockpot. Didn't need to use the emulsion blender. The soup was nice and thick, more like a heavy pea stew and it was a carb overload for sure.