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Split Pea and Ham Hock Soup Recipe

Split Pea and Ham Hock Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on April 28, 2009

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    I agree that the original recipe calls for too much liquid. We like thick pea soup, so I added 2 baking potatoes (peeled and cut in chunks about half way thru the whole cooking process and then blended the soup in the end. It stretched the soup, with a nice, crusty bread, to feed a few more too. Enjoy!

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  • on June 06, 2007

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    needed some tweaking with the spices i thought, but a very good recipe to make a great soup from scratch.

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  • on April 25, 2007

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    I used green and yellow peas to create a unique taste.

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  • on February 10, 2007

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    I used the amount of liquid called for, but I didn't cook the peas ahead of time. I brought to a boil on the stove, simmered it in a crock pot for ~5 hours and it turned out great.

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  • on February 02, 2007

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    I added only 2 quarts of stock, Removed the ham hock..(didn't cut it up garnished the soup with the bacon at the end. It was delicious. Perfect for a cold day. I will definetly make this again.

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  • on January 31, 2007

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    First time making this soup and having it for a meal. Was very pleasing and a hit with even my most finikie eater. My neighbor kid.

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  • on December 27, 2006

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    I made the recipe, exactly as it states, and I think it is very good. This is not a super-thick pea soup, which I personally prefer. The flavor is just wonderful.

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  • on November 28, 2006

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    What a great recipe- I made mine in a 5 quart cast iron dutch oven- the flavor was divine!! I agree with other reviews in that the liquid specified is too much- I added 2 lbs of split peas and still reduced my stock to 84 oz; however, even after the puree of the dish the consistancy was substantially thinner than I would have expected, like the spoon standing crock pot versions of this age old soup I had grown up with. Try this recipe- you will love it!! Thanks again Emerill

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  • on October 07, 2006

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    Make sure the ham hock you buy isn't a knuckle. Good for flavor but no meat!

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  • on March 25, 2006

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    Using bacon fat in the base is just brilliant. :

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