Ham and Split Pea Soup

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I loved it. I had a pot of chicken stock simmering away on the next burner and used it for 1/2 the liquid but that was the only change I made. My kids loved it too and their friend who's a picky one liked it too. Who know? I did take the skin off the hock after it cooked and before adding it back the soup. Is that the right step or not?

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i left out the butter and the ham hock, added a drizzle of olive oil and extra veggies, chucked everything in the crock pot and cooked until you couldn't tell that the peas were peas anymore. so good, and so easy. probably would add more red pepper next time.

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This is very good receipe. Changes I made..I added more onion, celery and carrotts than receipe called for. I did 2 cups of broth from ham bone, 2 cups of water, and 4 veg broth. I think I may cut out 1 cup of water next time to make just a little thicker. I used lots of fresh thyme. In fact..the entire plastic packet. I let it sit over night and skimmed off the fat in am. I used plenty of salt and pepper.
I will make it again for sure.

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This was our first time making split pea soup using a left over ham hock. The recipe was simple and the result was delicious. We picked it because we had all the ingredients at home. Thanks.

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So easy and so delicious! Made this with leftover Heavenly Ham (spiral cut and used 4 cups of vegetable broth instead of water. I did not soak the beans overnight and they came out perfect.

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As always, there is nothing to complain about with one of Emeril's recipes. The only "complaint" that I might have about this recipe is that it leaves me wanting more! This is easily solved by doubling the recipe, of course, and produces the same great results. Also, I threw in the ham bone from my Smithfield ham, and it did seem to perk up the flavor some. With or without that addition, it is a fantastic soup. Thick, rich, and stick to your ribs comforting!

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I was only making split pea soup because my mom really likes it and so does my fiance. I have never cared for it. Even while it was cooking, I was adamant that I WAS NOT going to eat it. It did not look good or even smell good like most soup does (as a chef I make a lot of soups. I didn't have any ham left so I just substituted 2 smoked ham hocks and when it was done, it was AMAZING! I was really surprised. It was so good. Although I didn't soak the peas I just let everything simmer longer and put in just a pinch of dried thyme. I also used 4 c. of vegetable broth and 4 c. of water for a richer flavor. I wouldn't make it for myself, but if someone requested, I would make it for them just so I could have a bowl!

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Great recipe. I did not soak my peas long enough and it took 4 hours for them to cook properly (still not totally done. I had a ham bone in the freezer so I used it to make a stock and added the meat that boiled off instead of using a ham hock and the pound of Smithfield ham. Other than that I didn't change a thing. Delicious topped with a few shaved prosciutto slices and parmesan cheese.

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This soup left me wanting more and more. The flavor was so delicious and satisfying. Everyone will love this!

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Great way to use the bone and scraps from your holiday ham-with a piece of crusty rye bread, this is a satisfying meal!