Using broth mix...peas stay hard and crunchy

[MaryIsA]

Are you supposed to soak it first? Put a handful in a chicken soup that I simmered for 40 minutes. Everything else fine, it was the peas though...crunchy.

Split peas or similar? Take hours, even with a soaking ime.

As a child, my mother used to soak broth mix overnight before use.

I no longer use it because of this issue. Peas would be crunchy and red lentils mushy. Better to select your own combination imho.

Not just me then? I might try soaking it - but I'm not really that organised about soup.

You should soak broth mix in cold water overnight, or for at least 8 hours.

I do this every time I make soup, and I've never had any problems with inedible pulses. At most they take an hour or so to cook if you soak them in advance.

Same problem here. Peas like buckshot even after soaking overnight.

I soak overnight then in the slow cooker between 4-8hrs usually ok

Can anyone give me a really great ‘possibly northern’ broth recipe. My mam isn’t in a position to share hers.

I have some of the country soup mix -one packet says to soak overnight - the other doesn't.

Superram not sure if this is exactly what you want but this lentil soup is good:

lancashire-food.blogspot.com/2014/01/lentil-and-vegetable-potage-in-slow.html

and the website in general has good recipes!

i stopped using it for that reason. I know just use red lentils and pearl barley

You do need to soak broth mixture. Nowadays, for some unknown reason, it seems to come with dried vegetables in it, surely nobody makes broth without adding fresh veg (stands back and waits to be told I'm wrong)? 40 minutes might not be enough even with soaking, I'm a bit surprised the barley was cooked. I do mine in the pressure cooker.
This recipe looks reasonable to me:

www.bbc.co.uk/food/recipes/scotchbroth_8116

and doesn't come with the life story that people seem to k=need to write in online recipes nowadays. It uses separate barley and peas.

Hairy Bikers www.hairybikers.com/recipes/view/a-big-soup???

The barley was fine. TBH it's the lentils I like, so I think I'll just ditch the soup mix and carry on with lentil soups which are rarely crunchy.

My split peas were still crunchy after an overnight soak and 4 hours cooking. Turns out they were rather elderly and when I remade the recipe with fresh dried peas, all worked as it should and they were velvety.

Hi, you might have recipe now but i use bacon pieces,carrot, turnip, leek and broth mix. I’m from Sunderland