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Split Pea Soup Recipe

Split Pea Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 21-30 of 31

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  • on January 09, 2008

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    Simply outstanding. We followed the recipe except no green split peas in the house ... had to use yellow, same taste different color, and we used a ham bone from a fully eaten ham butt. Everyone raved about the flavor.

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  • on April 15, 2007

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    I've made this several times and it always comes out fantastic. I used a left over ham bone from a baked ham shoulder rather tham ham hocks. I made sure to save some of the meat to cube and put into the soup once it's blended. Yummy!!

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  • on April 10, 2007

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    I'll once again use a leftover ham bone from Easter to make this soup. I adapted the recipe to cook in a pressure cooker...only took about a 1/2 hour.

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  • on April 08, 2007

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    My husband had never had split pea soup before and loved it. Very simple recipe for an excellent tasting soup. I made jalepeno cornbread on the side and added a dollop of mascarpone cheese instead of croutons in the soup.

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  • on April 09, 2006

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    This was incredibly flavorful. Really enjoyed this soup and will make it again!

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  • on January 11, 2006

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    Basic split pea soup. Great!

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  • on January 01, 2006

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    Very good soup. I would have liked it better if I had took out the bay leaf earlier.

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  • on December 30, 2005

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    This is the best pea soup i have ever made. Even my family loved this soup and pea soup is not their favorite.

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  • on October 16, 2005

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    A little change I made and loved, just use beef cubes and saute the meat, onion, carrot and celery. Then add the rest of the ingredients and boil and cook. A lot easier and nicer colors for the vegies!

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  • on February 02, 2005

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    enjoyed this very much. a little to much thyme. very good and easy.

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