Parker's Split Pea Soup

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I have made this quite a few times over the years. I use 10 c. broth/water, and add rosemary to the soup on the simmer portion. It is quite delicious and a good budget friendly dinner. I make challah bread to serve with it. Delicious with or w/out the ham addition mentioned by other reviewers.

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This is by far the best split pea soup I've ever had!...it's my go-to soup recipe and have made it countless times. I follow the recipe except I always add ALL the peas at once so they can cook down to a creamier consistency (NO blending needed. I let the soup simmer (lowest heat possible for several hours to break the peas and onions down and allow the flavors to blend. I usually had a few extra potatoes and carrots....they are so delicious and add a nice robustness to the soup. I LOVE Imagine Foods NO Chicken Broth (it's a vegetable broth with a super yummy flavor. ONCE I made the soup with a different brand of vegetable broth and I didn't like it (and spent so much time adding seasoning to compensate for the flavor the soup was ruined. HIGHLY recommend this brand of vegetable broth. Makes a BIG pot.... GREAT recipe!

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I didn't have any chicken stock in the house, so I used chicken broth. I also don't personally like salt, so I omitted that, as well as the carrots and potatoes (I grew up in a pea-only split pea soup home. Even without the carrots and potatoes, the soup was filling and delicious. It was relatively thick and creamy--making it the perfect dinner. This sounds out not as a side, but as the main course. I especially enjoyed the flavor of the sauteed garlic and onions in the soup.

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I followed the recipe to a T -with the exception of adding all peas at once per other reviews. I agree with the last review that it seemed to be missing something. It was alright and I liked the thick hearty consistency but something was definitely lacking in flavor. I probably wouldn't make again, my first disappointing Ina recipe!

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I did the same with Pollykrip and didn't use the potatoes and used half broth and half water. Still it was way too thick and had to use an extra 2 cups of broth to thin out during the cooking process AND extra liquid to the final product. Flavor was good, but thought there was something missing.

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I did not use potatoes and it was great. Used broth instead of water.

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Per suggestions of others I put in all the peas at once and after boil, simmered all for 80 minutes. I also added in a TBSP of Penzey's Ham Soup Base = DELICIOUS!

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This soup had good flavor but was very thick. So thick everyone had to add water to their bowls. It came out like paste.

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I've made this twice and both times it wasn't up to par. I thought I'd done something wrong the first time, so a month later I made it a second time and as I said, it was unsatisfactory. I don't recommend.

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Delicious! I prefer a thicker soup so used a cup less chicken stock. I also added pancetta with the onions and substituted sweet potatoes instead of carrots (due to allergies and only a few red potatoes and it was perfect! When you simmer, make sure you're still on medium heat and there is a slight boil! (I've confused simmering with low heat and the soup does not cook fully.... one of my favs!