Reviewed: Dec. 18, 2006

This turned out very well for me. I followed the advice of other reviewers and used low fat, low sodium chicken broth - one of those big round cans. It was defiinitely done in the time specified and I ended up having to add more broth, at least 2 cups because it was too thick. Also, instead of the sausage I used a package of smoked turkey legs, probably about 2 lbs. Really good soup, I will definitely make it again.

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LindaMock

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 13, 2006

While I am not a fan of Split pea soup, I know other people are so I made this for a teacher luncheon at my son's school. It was really easy to prepare and even I thought it smelled good. The reviews from the teachers were A+!!! Several have since asked me for the recipe!!!

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SeeMomShop

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Reviewed: Nov. 30, 2006

This was very good. I used less water and more peas. We enjoyed it very much

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Lin

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Reviewed: Nov. 29, 2006

I really like this soup. I recommend using regular smoked sausage (instead of a reduced-fat kind) for the best flavor. This soup can take longer than the recipe says, though. I use the slow cooker on high for anywhere between 5 and 8 hours - then I finish it on the stovetop. For some reason, I cannot get the right consistency in the slow cooker alone. Definitely a soup worth trying.

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dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

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Reviewed: Nov. 13, 2006

I was not impressed. The preparation was easy, but I found the recipe to be rather thin and the flavor was ho-hum. If I was to try it again I would add less water and more bouillon.

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AWORTHEN

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Reviewed: Nov. 11, 2006

Excellent! I used lite Polska Kielbasa sausage and used 1 1/2 packages of dried split peas, therefore, ended up using all 10 cups of liquid. I used all chicken broth and it turned out the perfect consistency. I sauteed the onions, celery, fresh garlic and sausage before adding the liquid. We did add some additional salt and pepper to taste. My kids loved this soup even more than their dad's! :) Thanks for the recipe! It's a keeper!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Oct. 30, 2006

There has to be better recipes out there...

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 24, 2006

I really enjoyed this recipe and so did my wife who usually does not like split peas.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Oct. 23, 2006

After reading reviews about the soup being too thin. I took others advice and added only 5 cups of water and 1 cup of milk. I also added about 4 small potatoes cubed, a few chopped carrots and a whole onion. After about 4 hours, the peas had completely disinigrated so I added another half a bag and a little more water and let it cook an hour on low. Yummy! The disinigrated peas made a great base for a thick soup, while the firmer peas added some substance. I added a little extra salt and pepper at the end and this soup was amazing. The sausage gave it a great flavor and it was very filling.

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minnie may

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Luray, Virginia, USA

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Reviewed: Sep. 23, 2006

Very good.

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SOCKEYERUN

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Reviewed: Sep. 22, 2006

This was so easy and delicious. The family raved. It was the only recipe I could find that didn't require some serious acrobatics to pull off, and yet it was superb.

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Kim

Cooking Level: Expert

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Reviewed: Jul. 13, 2006

After cooking on high for 5 hours, the peas were still hard, so it was a water and dried split pea soup. I left it on high for the rest of the night and went back to put it away 4 hours later, and it was cooked all the way. Now i put it on in the morning and its perfect by the time we get home.

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JENI1072

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 11, 2006

Sorry, I'm going to have to agree with the minority on this one. I was really looking forward to tasting this, but when it came down to it, I didn't like it... in particular, I didn't like the addition of the oregano... in my opinion, it was overpowered the other flavors. Also, I cut back the water to 8 cups as others suggested and thought it was still too watery so I mixed in some steamed rice to thicken it up.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 5, 2006

Steve

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Steve

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Reviewed: May 23, 2006

This recipe was very easy and very yummy! It is amazing how you can put everything in the crockpot and it comes out perfect. I used leftover cooked ham that I had. I followed the recipe exactly as stated. The only addition was some salt and pepper to taste at the end. Very good! Thank you for such a great recipe.

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BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 21, 2006

THIS WAS THE BEST!!! I have tried many split pea soup recipes before and have never had one with such flavor. I did as others did and cut back on the water and used 1 can of chicken broth in place of one cup of water. Otherwise followed it to the letter and it was fabulous!

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roosterlady

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Reviewed: May 21, 2006

This is an excellent, easy split pea. I used two cans of chicken broth, a can of beef broth, two cups of water and a cube of beef boullion (it's what I had in the pantry). I also used mild italian sausage, cut of the casings, and browned it before adding to the soup. Very flavorful.

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sgrace

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Apr. 13, 2006

Excellent. I used 6 cups Chicken Broth instead of water & cube flavouring. Cooked on high 5 hours and low 2 hours. Hubby asbsolutely LOVED IT !!! And he is French Canadian and is very PASSIONATE about his pea soups. This was my 1st attempt, and the 2nd batch is already on the go as I'm typing. AAA+++ all the way :-)

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Joyce

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Reviewed: Apr. 9, 2006

I started this soup out in the slow cooker but threw it into the stock pot when it was taking its sweet time after 4 hours on high. I put a little more peas in because I love thick pea soup and I used 2 cloves of garlic instead of powder and it was just fine. My husband loved this soup too, it will become a regular appearance on our menu.

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KINEM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 5, 2006

There isn't any reason to make changes to this recipe. It is really good just as it is. I make this again. Perfect comfort food on a cold frosty day. Highly recomended.

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