Reviewed: Dec. 25, 2011

Different and very tasty. I've made this a few times and it is always a crowd pleaser. I prefer using the ham bone after a honey baked ham dinner, usually after Thanksgiving, Xmas, or Easter.

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Reviewer:

jeannie

Reviewed: Sep. 24, 2011

Adjusted the following way: we used diced ham and sauteed with the onion first, decreased the broth/water for a thicker soup, cut the dill to 1t, and left out the bouillon and soy sauce. Simmered for one hour before adding 2 diced carrots with the potatos, then simmered another hour before adding a can of evaporated milk. No need to puree. Very, very good soup.

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3 users found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Mar. 23, 2011

This was an amazing recipe! So easy to make, and solve my abundant collection of canned peas no one wants to eat. I just used those instead of split peas, plus some left over posole. Went to town with the hand mixer after letting it simmer in crock pot. Perfect rainy saturday food. Best part was my 7 and 13 yr old loved it, abd here I been avoiding it because I thought they wouldn't like pea soup!

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Reviewer:

Mommagermain

Reviewed: Feb. 7, 2011

Do everything the reviewers say to do - add the extra veggies, etc. I used lots of ham and did the immersion blender. So creamy and good. I did half the water - very important, I think!

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Reviewer:

Dottie

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 30, 2011

I made this in the crock-pot and it turned out nicely. I only used half the water because I didn't have enough room in the pot and forgot to add the milk at the end and it was still wonderful. This recipe is pretty versatile.

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Reviewer:

Natalie

Reviewed: Jan. 24, 2011

I pretty much followed the recipe and also cut down on the water just a bit. To make a thicker consistency, I boiled the potatoes separate and added them AFTER the other part of the soup was pureed - the chunks of potato made it feel heartier. I also added some celery and carrots into the pea mixture and pureed them in (its great to hide veggies when the kids will be eating it!!). The ham I used was the leftover bone from our Christmas spiral ham, it made for wonderful flavor!

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Reviewer:

Dara

Reviewed: Jan. 4, 2011

I added salt, minced garlic, thyme, sage, and two cans of garbanzo beans. I omitted the milk and cut the water down by half and added only 2 cups of chicken broth. Best split pea I have ever had! My 12 year old and 6 year old LOVE IT!!

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Reviewer:

natndoug

Cooking Level: Professional

Reviewed: Jan. 2, 2011

Very good!! I did what everyone said to half the water, I used more chicken broth than water so I don't have to use boullion, added ham, garlic powder, dried thyme, and parsley!

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14 users found this review helpful

Reviewer:

Novi

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Bullhead City, Arizona, USA

Reviewed: Jan. 1, 2011

Wonderful, tasty soup. I cut the water in half, used vegetable broth and buillon instead of chicken, and otherwise followed the recipe. Even my very picky son liked it very much. That says a LOT! My daughter said she hadn't had split pea soup in years, and didn't realize how good it is. Many thanks for this recipe that I will use again and again.

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Reviewer:

coloradocarol

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Dec. 10, 2010

I like this soup. Taste some time but only because things are cooking away largely on their own. I made mine quite spicy, which is good for me but not so much for others. I didn't have dillweed, onion, or pepper flakes. Was mostly worried for the onion but still has great flavour. I used smoked ham hock which added a nice smell and taste. Like some of the reviews I took the advice to cut the water in half.

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5 users found this review helpful