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I read the previous reviews and reduced the amount of chicken stock to 8 cups; also made the change to NO SODIUM chicken broth (makes a big difference. Added 2 TBSP. of Herbs de Provence. Another reviewer mentioned not knowing whether or not to soak the peas according to the package directions - my opinion is that you should pre-soak the peas. I had to cook the soup on high all day rather than low (if I had pre-soaked the peas. The biggest change I made to the recipe is to use "Better Than Boullion" ham base rather than add sausage. Just add 2 TBSP. to the soup. I used 3 TBSP. per the jar instructions but found it a bit too salty. Otherwise, this is one of the best soups I've ever made or tasted. Another option would be to take part of the soup, put in a separate pot & use the immulsion blender to pulverize it (maybe add a little cream, milk or Half and Half to make it creamier.

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I just put this together. This is my second time making it. I made the following revisions. I decreased the broth to 8 cups. It was too runny with 10. I did use mexican chorizo because I had it in the fridge. I love that flavor, but last time it was too spicy for some of my household. Because it's mexican chorizo I browned it on the stove and then put onto a papertowel to drain the grease. That part was very spicy last time and I had to skim it all off. Hopefully this helps. Very good flavors and worth the effort to get it just the way you want! Next time I'll try spanish chorizo. My son hates ham, so that isn't an option for us.

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I made this soup with jowls instead of sausage & added barley the last 30 minutes of cooking. I had read some reviews saying they would use less stock, but by adding the barley I think it may have compensated because it was perfect.