Reviewed: Jul. 31, 2007

Not as good as some split pea soups I have made, but this was good. High in protein and fiber. Will make again. Thank you!

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2 users found this review helpful

Reviewer:

Calli

Reviewed: Feb. 11, 2007

Great recipe. I added chopped broccoli and smart bacon. I didn’t add any seasoning beyond some ground pepper (but I love split pea soup). I ended up pureeing the entire mixture for that smooth consistency. Thanks!

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1 user found this review helpful

Reviewer:

Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

Reviewed: Dec. 30, 2006

Very very good soup! I'm not a vegetarian and really don't care for tofu, so I took another reviewer's advice and used an avocado to give it the requisite creaminess. I also used extra virgin olive oil and perhaps two extra garlic cloves, and it came out wonderfully. For non-vegetarians, throwing some chopped ham chunks into the cooking liquid will give it a fantastic smoky flavor. Good stuff...thanks for posting this recipe!

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8 users found this review helpful

Reviewer:

vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 20, 2006

This is a very good recipe. I added 1 cup of diced rutabaga and increased the broth from 4 cups to 6. I also used frozen spinach instead of fresh (lack of availability) and skipped the blender bit. Instead, I diced very firm tofu and just added it with the spinach and cooked a bit longer. The blender bit gives it a strange kind of green color that's not so appetizing!

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7 users found this review helpful

Reviewer:

RAEHNFAHL

Reviewed: Nov. 15, 2006

This was a great vegitarian recipe! Even my finicky 3 year old loved it-after being forced to taste it. I ended cooking it a little longer and mashed the peas and potatoes with a potato masher before serving it to give it a creamier texture. I will definitely make this again!

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5 users found this review helpful

Reviewer:

Chadfucius

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

Reviewed: May 1, 2006

I made this last week and I would have to say it is 3 1/2 to 4 stars. I made it the night before for a weeknight supper. My kids (ages 6 and 4) complained about it at first (I think because of the color) but they ate most of their big bowls on Thursday and they each had a small cup on Saturday as well. I think the flavored improved as it sat in the fridge. When I was a kid my mom made the most amazing pea soup with leftover ham bones and chunks of ham. I've been a vegetarian for many years now and I miss the full, hearty flavor of that pea soup. I've made pea soups in the past with different herbs, such as thyme and oregano and I never really thought they did the trick. I had my doubts about the basil, but it works quite well. My husband thought it was a very good soup. I will say the tofu does add a bit of a grainy appearance to the whole thing and might cut the pea taste just a little. I don't know if I prefer it over straight-up pea soup, but I would imagine the nutritional content of this soup can't be beat. I must confess I used a very good quality cold-pressed olive oil in greater quantities than called for in the recipe! I'm pretty sure I'll be making this again.

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11 users found this review helpful

Reviewer:

JENLY

Reviewed: Jan. 19, 2006

Excelent. Never had tofu before, and it was great witht he spinach.

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1 user found this review helpful

Reviewer:

rspagnolo

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 18, 2006

Great, easy recipe for vegetarian split pea. I'm not a big tofu fan, though -- so I substituted 1 ripe avocado for the tofu -- I processed the avocado with the spinach and added that instead. It was great.

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16 users found this review helpful

Reviewer:

ericears

Reviewed: Mar. 10, 2005

very hearty and easy to make. I did not cook it for the whole two hours...it was done in about 1. I also added whole spinach leaves as well as the chopped for a different texture. Good for cold days!

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3 users found this review helpful

Reviewer:

Leslie

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 5, 2004

Hearty and delicious! We added extra red potatoes and needed to cook the soup longer than two hours to ensure that the peas and potatoes were done. This soup is a keeper for vegetarians and meat eaters alike!

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12 users found this review helpful