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Split Pea Soup with Ham Hocks Recipe

Split Pea Soup with Ham Hocks

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 41-50 of 69

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  • on January 11, 2010

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    If chicken broth is used (instead of stock on recipe, use ONE can (49 oz.. Two quarts (2 cans makes too much liquid and the result is..."soupy". Just keep turning the ham bone to make sure all sides get cooked. Be sure to buy the Low Sodium chicken broth to cut down on the salt. (It's plenty salty as it is and none need be added. This recipe was very easy to prepare and did not need any other seasonings. I added extra ham that I had saved and frozen (then thawed as the meat off the bone was clearly skimpy. My husband and I loved this soup and plan on usint the recipe again. Delicious!

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  • on January 04, 2010

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    I literally threw this together just before leaving to get my babies from daycare and it was ready when we got home. I didn't add any salt and used the low sodium broth - I think it would have been too salty otherwise. My family went back for thirds!!! Definitely put all the ham you are going to use in from the beginning, it gets nice and moist. I also added two cloves of garlic and one bay leaf. I have saved it and will use it again.

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  • on January 02, 2010

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    Great recipe. I picked it because I had all the ingredients in my fridge...including a hamhock from Christmas (which was too big to fit completely in the soup!. I had to use half chicken stock, and half water with a chicken bouilin. It made the soup a little too salty, but still delicious. I ended up blending all of the soup, because I prefer it that way. Does anyone have any advice on using a hamhock twice? I wasn't able to submerge mine fully in the soup, nor did I use all of the meat. I'm hoping to use it to make another batch. Any suggestions?

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  • on December 05, 2009

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    There are 6 people we have to feed everyday and cost does not alway equal flavor. This is one of the best low cost meals we make. On weekends, the kids love to help me in the kitchen and soup is always on the menu. This recipe is quick, fun, and tasts great.

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  • on November 16, 2009

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    I had to add thyme, and bay leafs. I blended 1/2 of the soup to make it creamier and added a cubed up ham steak after I took out the ham hocks, there isn't enough meat on them to make it worth dealing with them, but I cut them up anyway as treats for my dog, he loves me :

    After all is said and done it was Perfect. so I tweaked it, but the foundation was good enough to make a Great soup.

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  • on November 08, 2008

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    It may be a function of the hocks I used, but there wasn't as much ham flavor as I would have liked. Like someone mentioned , I used an immersion blender to smooth the soup, but that's more of a preference. I'd definitely recommend this recipe.

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  • on November 04, 2008

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    I just whipped this soup up for lunch today. It didn't occur to me until after I was halfway through the bowl that I hadn't added any salt. I used reduced sodium chicken broth and between that and the smoked ham hock I felt the soup was salty enough, if not bordering on too salty.

    Absolutely delicious and definitely one I'll keep in the freezer for those quick lunches or suppers.

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  • on February 23, 2008

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    Definitely use low sodium chicken stock! I used regular chicken stocken and between that and the ham hock, the end result was too salty for me. However, I will try recipe again.

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  • on February 21, 2008

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    So easy to make, tasty and a realy family pleaser. I used left over ham instead of the ham hocks and it came out wonderful!

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  • on February 02, 2008

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    I tryed this recipe for the first time my family and I loved it. It is easy and quick and the flavor is outstanding.

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