Reviewed: Oct. 24, 2009

Very good! I didn't have leaks (used a little celery) or bay leaves, but was still very good. Could have lost the rosemary. I only used three strips of bacon, but still very tasty... though I'm sure even better with 6. I also used some yellow split peas too.

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sharon

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Reviewed: Sep. 29, 2009

Used all green peas and made this in my slow cooker. It rocks!! Used some red pepper instead of carrots

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alrobert

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Reviewed: Sep. 29, 2009

I loved this recipe. Its hearty and flavourful! I didn't have celery or green split peas so I doubled the amt of yellow ones I added. I also chose to try some without putting it through the processor - I like my food to have a lot of texture - and it was great that way too. But if you are cooking for two servings or less I should warn you to watch the time it can take as little as 45 minutes to cook.

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rchen

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Reviewed: Sep. 22, 2009

I think this is my new comfort food. I served this with brown and white rice on the side and it was really hearty and warming together. I liked it.

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ayk

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Aug. 20, 2009

Delicious! I only used yellow split peas - So i doubled the amount of split peas called for in the recipe. I added 2 sweet potatoes. It was delicious!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jun. 6, 2009

Usually I like to add a little meat to split pea soup but this one doesn't need it. I've made it as submitted and its very good. Also, one time I was short on chicken broth but I had a can of Trader Joe's onion soup in the cupboard. That was very good also.

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LJOY

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Reviewed: Apr. 26, 2009

Instead of chicken broth, I substituted Knorr's chicken bouillon and did not add additional salt. I used the slowcooker after cooking the onion, carrot, celery and garlic for 2.5 hours and because I didn't want to puree the entire, I used a potato masher to smash the split peas, which left most of the carrots and celery in tack. This was a very delicious soup. Thanks for the recipe!

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sophiawong18@yahoo.com

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Reviewed: Apr. 1, 2009

Great flavor. I think I added too much carrot, but it was still yummy. Not mushy, a big plus.

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Sue

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Reviewed: Feb. 23, 2009

Very Good! I used an electric blending stick right in the pot, it worked great. Like most soups it was even better the next day. Thanks

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Shelley

Cooking Level: Intermediate

Home Town: Norfolk, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 7, 2009

just wasn't very good

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stile

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Reviewed: Feb. 5, 2009

Very good, but I only needed to cook it for an hour, and I didn't need to puree it to get it the right consistency.

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MISSJACKIE

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Reviewed: Jan. 21, 2009

very yummy and very easy to make! I used all green peas, added a potato and reduced the salt. I also added little bits of ham after I pureed the soup for a little bit of texture - YUMMY!!!!

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COLELYN78

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Reviewed: Nov. 25, 2008

Good recipe. I was looking for a vegetarian split pea soup. I used vegetable broth and had no need to puree the soup as it was nice and thick already.

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Cindy

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Reviewed: Oct. 14, 2008

I am only giving this a 4 stars because it really isn't the BEST EVER split pea soup in my book. But it may be the best without ham or bacon or some other kind of meat. I reduced the recipe down to two servings and didn't need the full cook time. I added so many different spices I just can not recall. I used two packets of NO-sodium broth. with two cups of water. I added frozen broccoli and cauliflower in place of the cellary, as I did not have any and added a lot of cellary seed as well. All was good and served its purpose. Would make again! Thank you. Oh, and mine was not soupy like in the picture. It was exactly the consistancy split pea soup should be.

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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Reviewed: Oct. 12, 2008

WONDERFUL! I am so glad that I found a great tasting split pea soup recipe!! We just made a huge pot of it and will be freezing some and canning the rest. The only changes: all green peas instead of half yellow (the green peas were cheapest), 3 t of salt and 1/4 t black pepper. We also used chicken stock from a chicken I stewed last night, so it wasn't fat free, but I do skim the fat off the top before I use it, so it's fairly lean. Didn't have to puree it to get it to be creamy - we left it on the stove long enough that almost all the peas cooked down well. Thank you - my two year old LOVED it for lunch, and what a money saver - around $4 for at least 16 servings in my opinion (it's so thick, we eat about two ladle fulls a piece and are full) - it's way cheaper than buying it canned, especially if you buy all organic like we do!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 9, 2008

For split pea soup, this one was pretty good!

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Sep. 24, 2008

This was great. I have been looking for a split pea soup without bacon or ham hock.

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Scarborough Fair

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

It turned out perfectly, and it didn't even need to be blended to be perfectly creamy. I added a few peices of bacon, which really gave it a great meaty and buttery taste. I also only used carrots and zucchini for veggies, because that's what I had on hand. I halved the recipe, and it was about enough for 3 big bowls.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Aug. 13, 2008

Not so good. This soup would not thicken up as is (I followed the directions exactly). So I put in another half bag of split peas and it turned to cement. Will continue looking for a suitable Split Pea recipe. Also, shouldn't a true split pea soup have celery?

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