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Split Pea Soup Recipe

Split Pea Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 31-40 of 60

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  • on December 10, 2009

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    This recipe is absolutely amazing. I did make my own alterations: I added 3 celery stalks and 3 carrots to the onions, and i put 2 ham hocks in with the broth. It got rave reviews from my family, and is extremely easy to make.

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  • on November 17, 2009

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    Excellent! I just won't use any salt in the beginning as the broth has enough salt already. But otherwise, absolutely delicious!

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  • on September 09, 2009

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    The soup was delicious! I followed it exact and the consistency and flavors were wonderful.

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  • on September 07, 2009

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    This was the first time I've ever made soup of any kind that didn't come out of a can and this was delicious. I'm not vegetarian, but I didn't miss the meat at all. Great dish on its on. Even my meat eating boyfriend loved it. Will definitely be making this soup again.

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  • on April 03, 2009

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    I'm not an experienced soup cook. Do you cook simmer this covered or uncovered?

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  • on March 05, 2009

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    This was so easy to make...and quick too! I do not like onions, AT ALL...so I added grated carrots and a dash of onion powder instead. It turned out soooo good! This will definitely be a family regular for us!

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  • on February 03, 2009

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    I also added ham hock (only used 1/2 amount of salt in original recipe and a chopped carrot and one diced celery rib.

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  • on February 25, 2008

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    I followed this recipe semi-EXACTLY (except for adding small, really small, ham chunks in the last half-hour of cooking. Simmered it for about 90 minutes. It is wonderful.

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  • on January 27, 2008

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    I cooked this recipe as instructed, and it was delicious. I am vegetarian, and didn't miss the meat in this recipe.

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  • on May 24, 2007

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    I had some ham stock leftover from Easter, so I used that instead of the water. I've never made split pea soup before and this turned out WONDERFUL! I did add carrots and celery for extra flavor. Thanks Emeril!

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