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Parker's Split Pea Soup Recipe

Parker's Split Pea Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (205)

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Average Rating:

Total Reviews: 205

Showing 31-40 of 205

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  • on September 20, 2012

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    I thought this soup turned out great. I usually never follow a recipe, I just use them for direction. First, I put my peas in a plastic bag with water and set them in the refrigerator a day or two before, this ensures they will be just..... right. I added (2 Idaho regular potatoes, (2 onions, (1 whole garlic, and a half pound of cut baby carrots. The broth is important because my wife is vegetarian so make sure you use VEGETABLE BROTH to make this 100% vegetarian/vegan/and last but not least healthy. While I was cooking I had some Summer Vine Habanero, this is a wonderful passionfruit wine, you will become a drunk it you try this, (so, do try it at home. It is a wonderful sweet beginning with a kick of spicy heat in the end.

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  • on September 18, 2012

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    Comfort food!

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  • on September 09, 2012

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    I made this using mung beans instead of split peas and I also added sweet potato. It's healthy, easy to make, and tasty. I would definitely make this again.

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  • on August 04, 2012

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    Great soup with great flavor! Very versatile... I didn't have carrots nor potatoes on hand, so I used about 1cup of cauliflower, which thickened the soup beautifully- be sure to use a blender to purée the soup and blend the cauliflower in. I also used chicken boullion cubes instead of broth and I think it added to the flavor very well. Best split pea soup I've made without using ham hocks and cream!!! Added bonus is it's healthier!!!

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  • on June 26, 2012

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    I *really* liked this recipe! It really wasn't a lot different than my mom's typical split pea soup, but the addition of potatoes and oregano AND adding half the peas in the middle of cooking really made a difference! I loved the texture of the slightly firmer peas mixed in with the creaminess of the rest of the soup.

    I *did*, however, make a couple of changes and a couple of my own additions -- I used butter instead of oil to saute the onions and garlic; I had 4 C of chopped ham that I needed to use (the whole reason behind my making split pea soup in the first place!, so I added that when I added the carrots, potatoes, half the peas, and broth; and at the end of cooking, I added a can of evaporated milk. Also, I didn't have chicken broth, so I used 8 C water and 4 chicken bouillon cubes. This is a very customizable recipe -- it's a great "base" to start from and make the dish your own.

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  • on June 14, 2012

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    I love peas, so I was hoping for a bit more of a pea flavor. I substituted brown rice for the potato. All-in-all I will probably experiment with some other recipes, but if I'm stuck this soup was good enough, and has a nice peppery taste.

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  • on April 12, 2012

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    So delicious and easy!

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  • on March 12, 2012

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    Fantastic! I was so surprised that this tasted so good without ham or ham hock! I used homemade turkey stock and 2 russet potatoes, since that's what I had on hand. Thanks Ina! This is definitely my go-to split pea soup recipe from now on!

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  • on February 17, 2012

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    It was good. I was raised on split pea soup, so I'm used to a more smokey flavor. I buy smoked ham shanks and boil them for several hours to make my stock. Then chill and skim off fat. Then make Ina's recipe except with the ham stock, and cut up ham.

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  • on January 30, 2012

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    Simple, delicious and affordable. This is a great recipe on its own or as a base - it's very versatile and you don't have to be too concerned with following it exactly. For example, I like to add diced smoked ham after the onions and garlic to let it get a little crispy for about five minutes before adding the carrots, potatoes & broth. I also like to add a few dashes of Old Bay for a savory hint and a little lemon pepper for brightness. Don't be afraid to play with this recipe.

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