Reviewed: Nov. 23, 2009

A really great soup! Very tasty :)

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galbreathrebecca

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Reviewed: Nov. 15, 2009

This was one of the best soups i have ever made.

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amberture cook

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Reviewed: Nov. 13, 2009

i really love this recipe! i wouldn't change anything about it, except that i will double the recipe next time! there was not enough to go around!! i do have to say that depending on the bacon used, it can be pretty salty, so adjust according to taste. thank you for sharing!

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TALULABELLE28

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Nov. 9, 2009

Just okay.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Oct. 29, 2009

This is an AWESOME recipe. My husband and kids LOVE it! The only thing I do differently is to add apx. 1/2 cup half and half or heavy cream to thicken and make a little richer! AWESOME! Thanks Cathy!

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MSN

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Reviewed: Oct. 27, 2009

I like split pea soup but sometimes I'm disappointed by how bland it is. The idea to add rosemary is fantastic to get a really nice flavor. I diced ham and browned it with rosemary and pepper before putting in into the soup. The house smelled divine afterward. One other thing - I used more carrots (3-4) and found that they made the soup rather sweet, so I had to salt a bit more at the end and add some more rosemary to balance it out. I also added a potato towards the end since the slow cooker kept all the moisture in and it was a little watery. Overall, it was delicious. Thanks for the rosemary tip!

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Liane

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I followed the recipe exactly and I have to admit I did not care for the smell of the soup as it was cooking. BUT I was pleasantly suprised when I tasted the finished product. I loved it! So tasty! I will def make this again.

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donnamarie0516

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Reviewed: Oct. 5, 2009

I doubled this recipe for leftovers and made it vegan. To help with the cost of the ingredients I used veggie boullion instead of broth-saves you a ton of money! Just follow the directions for the brand of boullin you bought. I also added salt and pepper to taste since it needed some seasoning. I left out the leek, because lets face it they're a pain to clean. I cooked for a little over an hour just so the soup became smoother, you really don't want the peas to have any bite left in them. This could also be very easily done in a crock pot on low for 8 hours. A tip when reheating: add a touch of water to help smooth it out. I always think its better the second day!

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Kelly

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 3, 2009

The flavor is wonderful although the appearance leaves a bit to be desired...

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nodak

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

Just love the flavor of rosemary in this soup! Since I am currently avoiding pork and red meat,I prepared this without the bacon. I kept everything else as written, just sauteed the veggies in a little olive oil first. I have made this several times since I discovered this recipe, a new family favorite!

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CarolDee

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Reviewed: Sep. 25, 2009

This was great! We don't eat meat so I left out the bacon and added extra onion and carrots. I added about a tablespoon of Chipotle Tabsco to add a little kick and used my immersion blender to puree most of it. I served it with grated parm on top. Definitely the best split pea soup I have made.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 20, 2009

Good stuff! I used a ham based bullion instead of chicken stock and dried rosemary since I didn't have fresh. I tried this in the slow cooker, to anyone as dumb as me dried peas are not like dried beans if you put them in the croc use low not high and still only like 4-5 hrs! I ended up with a paste, even after adding a can of evap milk, but still super awesome flavor.

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Alexis Elizabeth

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Reviewed: Sep. 10, 2009

The rosemary makes this soup. A new staple to our winter menu.

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Kisha

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

I wasn't that impressed actually. I followed the recipe exactly and it was mighty salty and I won't make again

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chefchell

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Reviewed: Jul. 26, 2009

My Husband and I enjoyed this soup very much.It's smooth with warm earthy flavors. The only thing we added to the recipe is some crushed re pepper for extra spice which topped it all off. I was perfect with a homemade eggplant or grilled chicken panini.

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vegcook

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Reviewed: Jul. 23, 2009

I didn't think there was anything new to say about split pea soup. I was wrong. Made in the winter with dried rosemary and it was great! Thanks Cathy!

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Linda

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Reviewed: Jul. 4, 2009

Very tasty especially for a split pea without ham. Highly recommended!

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Dilettante

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Reviewed: Jun. 12, 2009

Great Soup. Added some pepper to give it a "kick", used turkey bacon, added a little more chicken stock, and pureed it. Served it with homemade whole wheat bread. So filling and healthy!

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loveinit

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Reviewed: May 20, 2009

This soup was delicious! As my partner and I are following a special diet right now, we omitted the bacon and the carrots - but I can only imagine how much better the recipe would be with some bacon! Mmmmm! I also took some ideas from similar recipes on this website and gently blended the soup (after it had finished cooking) with a mixing wand to give it a bit of a creamier texture. I then stirred in a cup of milk (goat's milk in our case) to make it extra creamy. The rosemary was a lovely touch! Thanks for the recipe. We will definitely make this again.

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zuan

Cooking Level: Intermediate

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Reviewed: May 15, 2009

I've made twice now. Once with dried rosemary & with the bacon + ham bone. and once with fresh rosemary, no bacon & the ham bone. I have to say both times were VERY good! but i really need to stress the flavor the fresh rosemary added to this soup. ESPECIALLY the next day! phenomenal! Plus, omitting the bacon didn't do anything to deter from the intended flavor of the soup. Thank you for a fantastic recipie for my favorite soup!

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christie

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Split Pea Soup with Rosemary

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