Reviewed: Oct. 22, 2009

I have been hungry for split pea soup, this sure hit the spot! I added garlic and a bay leaf, simmered for an hour or so. It turned very thick at the end, so I guess next time I shouldn't simmer quite so long. I'm sure to make this often over the long winter months.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Oct. 21, 2009

There is such a thing as good pea soup that doesn't have pork in it. I do like a little bit of a richer flavor, so I added 1/2 and onion and a clove of garlic the the other veggies. One thing about split pea soup is that to get it thick you really have to cook it. Every stove is a little different -cooking time was fine, and so was the liquid amount, you just have to figure out what level simmer you need.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 9, 2009

Having Celiac disease, I was excited to find this delicious recipe. It came out very well. Super easy, inexpensive to make, and lasted a long time. Great soup.

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kermit4608

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

This is so easy and very economical. I did cut back on the water and added a few more seasonings to give the flavor a boost (pinch of garlic salt and sage). Very yummy!

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SEWIN76

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Reviewed: May 13, 2009

This was delish and so easy! I replaced chicken broth with 4 cups of veggie broth instead (cubed bouillion and water version) added a 1/4 cup of dry white wine and some finely chopped onion simmered very slowly stirring on occassion. It was wonderfully thick and my family loved it!

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Barbarellabda

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Reviewed: Apr. 19, 2009

I make my split pea almost the exact same way. I add half an onion and 1-2 cloves of garlic. I cheat with the carrots and buy the shredded ones. Works great! Some people like it smooth. For a different texture you can put it through a blender in batches. If the soup is too watery (there are two styles), it cooks down rather rapidly. Just know that thick left over split pea soup will look a lot like Campbell's Condense. You'll have to add water. :)

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Mary Bear

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Very Good. I added about half of a small chopped white onion, a couple tbs. minced garlic, and a tbs thyme to add more flavor. I had to let it simmer for about 2 1/2 hours to get it thick

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jstar99

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2009

This was very good. It was great to have a soup without the pork. I added onion and extra carrots, yum!

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EISSICLE

Living In: Eagle, Idaho, USA

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Reviewed: Jan. 19, 2009

So easy, and even the baby ate it. I left half the peas out, then added them halfway through the cooking time to have some peas still recognizable.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 14, 2009

Very good. I let it simmer an extra long time and had to add water from time to time but it turned out nice and thick.

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Jackie

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Reviewed: Jan. 13, 2009

Loved it! Had absolutely no problem with it cooking down and creating a nice thick split pea soup without all the fat and salt of adding pork.

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Kaye

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Reviewed: Jan. 7, 2009

This is a great simple recipe. I did a bit of tweeking. Sauted onions, sweet pepper, garlic, chives, thyme, and celery in some evoo before adding the chicken stock ans peas. I also added a 1/4 teaspoon of geram masala. My soup was ready in under and hour as HINT: I SOAKED THE PEAS IN WATER OVERNIGHT!(2 times as much water as peas, throwing off the original water when i was ready to cook) this will help with cooking times and cause the peas to reach the desired consistency faster/more easily

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lolo69

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Great soup. Simple and delicious. I did add a bit of bacon and some seasonings. It was THICK and hearty. I believe the trick is to not rush it and it thickens beautifully.

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CatPurrson

Cooking Level: Intermediate

Home Town: Washougal, Washington, USA

Living In: Ocean Park, Washington, USA

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Reviewed: Dec. 13, 2008

As simple as this recipe was, it was delicious! My family felt like it was at least equal to Pea Soup Andersons' (the actual restaurant). I think I might have used more broth than water. But the trick is to blend the whole thing once it's done cooking. That makes it so creamy and yummy.

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C Turner

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Reviewed: Oct. 29, 2008

I used less water and broth (about 3 1/2 cups total), added thyme and garlic. Delicious and ridiculously easy.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 14, 2008

WOnderful recipe. I added onion (about half of one), chopped in the cuisinart along with the carrots and celery. Sauteed them in olive oil before adding to the peas. Sprinkled some pepper and garlic powder in and added maybe 1/2 cup of half and half towards the end. Soup needs to cook at least one hour to be thick enough but is really worth it! (Even my 1 yr old loved it!)

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COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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Reviewed: Aug. 11, 2008

Delicious, thisck and very filling soup! I doubled the recipe and freeze some. I sauted an onion and the carrots and celery in the pot before adding the stock. I also added a bay leaf and garlic powder and some thyme. I let it simmer for 2 1/2 - 3 hours to make sure the split peas got all mushy and made the soup thick.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 13, 2008

I LOVE this recipe! I have made it several times and it's always great. I've always had to leave it on the stove a little longer then the recipe says (2 1/2 - 3 hours) but it is well worth it! The reason some people may have found it watery is because they didn't let it simmer long enough. I usually add some rosemary, salt and pepper while it's simmering. My boyfriend loves this recipe and always requests me to make it! THANKYOU!!!

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