My peas eventually break down but only after I burn the bottom of a dutch oven. What I've read online basically states that if you have hard water that you can only make split pea soup with a slow cooker because they won't break down. I have an immersion blender though, so if I follow this recipe http://www.yummly.co/recipe/Split-pea... not using a ham hock/bone because I still have leftovers from Thanksgiving and pork soup base, how do I cook this?
Is there a way to tell if bottled water comes from hard or soft sources or can I use my own hard water? It seems after a few google searches that I can boil my water and pickup lime/calcium deposits with a slotted spoon if I add some vinegar?