Shaggy Man Split Pea Soup

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I loved this soup so much I am making it for a second time tonight. I add ham instead of ground pork though. I had never made a split pea soup prior to watching Paula's show and this is by far the best one I have ever had anywhere! It even makes the kitchen smell good! I cannot wait to try more of Paula's recipes! They are always delicious!

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Super esay to make with ingredients that are eay to come by. This is also a very affordable soup to make.

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Made this last night and it was just ok. I omitted butter completely, just could not see the merit to it, and added a couple tbsp evoo instead. Used 1/2 the sausage measure and not quite half the bacon.and it was more than enough. I felt the recipe is about the peas and only need the pork for flavoring. When it was ready, I removed the bacon as it was very soggy and unappealing looking. The flavor of course was already there and it was a nice flavor. The only other complaint had was that the soup was not thick enough for me so I had to thicken it befiore serviing. Usually pea soup tasts much better the second day and this one definately did. My recommendation is to make it the day before and refrigerate for at least over nite to bring flavors all together. It was delicious today. Almost a different soup than last night.

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For the first time I tried to follow the recipe exactly. I did cut the majority of the fat from the bacon and I used slightly less pork sausage than indicated. Next time I think i'll replace butter with olive oil. I added a bay leaf at the beginning of the simmering time for added flavor. I used 11/2 quart salt reduced chicken stock (I find packet stocks to generally be excessively salty and 1 quart vegetable stock which meant there wasn't too much salt and gave a nice rounded flavor. I made this soup and put in the fridge for 24 hours to let the flavours develop before serving.

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I used low sodium chicken broth, and unsalted butter. This helped reduce the amount and sodium.
Everyone who tried it Loved It!
Give it a try, you won't be disappointed.

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so easy! my family asks for this soup every weekend! I found that the bacon is not cooking very well .we picked it out the first time I made it.
if you sub the bacon for canadian bacon it comes out better.

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This recipe would be fine, I think, if you left out the butter and the sausage and maybe even replaced some of the chicken broth with water. I followed Paula's recipe, and the end result was just too salty and greasy.

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This is a really easy, hearty recipe...I have a comment for Linda from New York...Paula is not saying to add a cup of salt to this recipe....that recipe is for making your own container of House Seasoning--1 c salt;1/4 c each of pepper, garlic powder & onion powder---mix together & put in a jar , to use wheever you need it, like any other spices...!;]

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I saw Paula's episode when she made this soup. I am trying it for the first time today. I don't recall her pureeing the soup after she cooked it, but the final product looks like it has been pureed. Am I supposed to puree it or does it make a difference?

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This soup sounds great. Is the sausage to be cooked before adding it to the pot? Silly question, I know - thanks for helping me. I'm planning to use spicy sausage as suggested by others here.