After having Dutch split pea soup, I wanted to replicate the stick-to-your-ribs goodness I had in Amsterdam...boy did this recipe do the trick! It was so easy too! I only had half a pound of split peas, but I used about 9 cups of water, added 3 ribs celery, 2 carrots, and 1 onion, and 1 potato chopped. I also added sliced kielbasa and about a quarter of a pound of a virginia ham deli end (the ones they sell cheap when the deli can't slice anymore). I think the added meat added to the flavor, which was very hearty. I thought it was still a bit soupy, so I thickened it with some tapioca flour, and then it was perfect. Everyone loved it. As with most soups, it was even better the next day! Even the 16 month old baby in the house approves!
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