The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 15, 2009
Yummy!! So easy. I wish I would have added the sausage half way through. By the time it was done cooking they were kind of mushy.
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 12, 2009
If this would have had one or two more boullion cubes and maybe a little less water (half cup or so) it would have been perfect. It needed just a little more flavor and was a tad on the thin side. I will make this again with these changes.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Lombard, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 5, 2009
I need a recipe to get me started on making split pea soup the first time and this was a good choice. I upped the oregano by quite a bit and added additional seasoning to suit my tastes. I've got leftovers in the freezer and will be enjoying this again in a few weeks. When I make it next, I am planning to use a mushroom broth for at least a portion of the liquid to try and get a bit more depth of flavor.
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MLH

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 28, 2009
Really great and easy to make! I essentially halved the recipe for my 1 quart crockpot, so I used half a bag of split peas and 3 1/2 cups of water, then eyeballed the veggies and halved the spices. I didn't have garlic powder or smoked sausage, so I just used garlic salt and sweet sausage. I cooked it on high for 3 hours, stirring it a couple of times throughout, then realized it wasn't QUITE as thick as I like it (I like my soups REALLY thick). So I added another handful of peas, then added some pepper and some thyme as an afterthought, and cooked it on low for about an hour and a half. I turned the crockpot off but left the lid on and took a shower, and when I came back, I just stirred the pot a little and got great, creamy soup. :) It's especially good when you eat it as leftovers, as pea soup is wont to be! I think next time I'll try using ham, and I'll be sure to use even less water to get that extra-thick texture I like.
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Nae

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 20, 2009
good soup. nice and creamy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 30, 2009
This was delicious! I agree with luv2cook in that it was ten times better later! I froze the leftovers and when I thawed and ate later it was amazing! I did half sausage and half ham cubes, which I think gave it even more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 17, 2009
I would give this recipe four stars the first day, but if you can wait until day two, it is definitely a five star split pea soup recipe!! I seasoned my finished soup with salt and pepper. I will make this again, especially because it doesn’t require a ham bone and I usually have all the ingredients already in my kitchen.
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Cooking Level: Intermediate

Home Town: Dana Point, California, USA
Living In: Laguna Niguel, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 21, 2009
I do like like split pea soup but my husband loved it...Had enough leftover for him to bring for lunch the next day and he said that it was even better the second day
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Cooking Level: Intermediate

Home Town: Hazlet, New Jersey, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 28, 2009
love this recipe. i make it with smoked kielbasa.
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 26, 2009
This was great! Very flavorful and easy to make. No tweaking needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 12, 2009
Delicious!!! My husband and I both agreed, this is our new favorite Split Pea Soup. I'm used to making soup with a ham bone and all- but never again! Super easy and even better the next day. Added more carrots and a little less potatoes as they don't freeze in soup well.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 1, 2009
We did not care for the sausage in this recipe. I think that might be because we have become used to eating foods that aren't cured. There was just a funky aftertaste. And the sausgae got a little mushy. Otherwise, the soup itself would have tasted fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 31, 2009
Make this! I used ham steaks bone in. When finished I removed the bone and chopped up the ham.
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Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 31, 2009
what am I doing wrong??? This is the 2nd slow cooker recipe I have botched in a week (the first being "Chicken stuffing" - what a gross mess that turned out to be). It is on high (6 1/2 hours now); and is a clear broth with crunchy peas in it. THE PEAS INSTRUCTED , "NOT TO SOAK FIRST! Why can't I ever do a slow cooker recipe? I get so VERY dissuaded when this happens; and just go back to stopping at THE FISH HOUSE for an overpriced meal. It may be cheap doing it this way . . . but only if you can eat it :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 16, 2009
This was delicious. For a little kick, I added a bit of chorizo sausage too.
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Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 15, 2009
I made this soup for a St. Patty's Day party and everyone was suppose to be a green food....so it kind of started out as a joke....but hey the JOKE was on me! This is absolutely delicious and really easy since it's a crock pot recipe. I tried to combine some of the other suggestions in the reviews to make the best soup. I used 2 quarts of chicken broth and boiled 3 ham shanks for about an hour last 1/2 hour I add the carrots. I removed the ham shanks, removed the meat and poured the broth into the crockpot. In a skillet I browned the onions, celery and fresh garlic in olive oil, then I added this to the dried peas, potatoes into the broth in the crockpot. Cooked on low for about 6 hours. Last 1/2 hour I browned the smoked sausage and added it and the ham to the soup. It was the perfect consistency without blending. Served with jalapeno corn bread. Everyone loved it...even those who swore they didn't like Split Pea Soup! Thanks Dorothy for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 10, 2009
My husband and I both loved this. I was surprised at how tasty it was considering there were not a lot of ingredients. The consistency was great - not overly thick like some split pea soups I've had.
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Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA
Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 4, 2009
Very Good! I used Itailan sauage and I happened to have some chopped up ham and threw in it. I also added a 1/2 teaspoon of marjoram and a 1/2 teaspoon thyme. I will make this soup again.
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Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Newport, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 1, 2009
This is great! My husband loved it too. The only thing I changed was using chicken soup base instead of boullion, and mashing things a little at the end to make it a bit thicker.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 1, 2009
Really delish- made it often in winter '08-'09
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CB

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