Reviewed: Nov. 19, 2009

This really hit the spot! The only thing I'd change is to cook it a wee bit longer...my peas and celery were still a little crunchy.

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KSC77

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Reviewed: Nov. 16, 2009

This was amazing! The whole family loved it and it was super filling! I used a ham hock instead of a ham bone. I also browned the onions first and substituted half of the water for chicken stock. I will be making this again very soon!

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Terez

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Reviewed: Nov. 12, 2009

This recipe was so easy and so tasty! Thank you! I will be making it again!

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Linda

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Reviewed: Nov. 11, 2009

Very smooth annothing to complain about with this soup!!! The only thing I did differently was to remove half the water the peas soaked in and replaced it with 4 cups of chicken broth. Will definately make this again for my family.

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felicia

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Reviewed: Oct. 28, 2009

Great recipe. The only thing I did was add about 2 more quarts of water and more salt and pepper. I don't like think pea soup. Otherwise this is a traditional recipe with great taste.

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RochelleGa

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Reviewed: Oct. 26, 2009

sounds good but it takes longer than 30-40 minutes to cook. Try at least 3-4 hours to be compelety done. I simmer mine all day and it gets real thick so add water to thin it some.

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CLKENEALY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Rex, Georgia, USA

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Reviewed: Oct. 24, 2009

Great soup. Whenever I cook a ham, we freeze the bone to save for another day to make pea soup.

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HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 23, 2009

SO delicious! My kids HATE peas, but I thought I'd give it a try anyway. They are all 4 finishing up seconds! THank you so much for such a wonderful recipe with an awesome flavor! I didn't have the bay leaves, and it turned out wonderful anyway. YUMMY! Definitely making this again!

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Michelle

Cooking Level: Expert

Home Town: Thatcher, Arizona, USA

Living In: Oak Grove, Kentucky, USA

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Reviewed: Oct. 17, 2009

This was pretty good. I used ham, potato and carrots. I think it could use a bit more flavor though. Next time I will try some of the recommendations of other reviewers.

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mandyj

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

My 3 girls (7,4,3) and I eat Amy's canned split pea soup; this is 1st try at doing it myself. Soaked peas overnight in water. I drained, used about 2 cups of those peas, added about 2/3 box of chicken stock, didn't measure, but almost a whole box (Kitchen Basics brand) and added one finely diced onion, 3 finely diced celery stalks, "pinch" marjoram, thyme, salt, pepper, and one large minced clove of garlic. That is IT. No ham (I don't like to use pork) and no carrots or potato. Simmered for a couple hours (which it will seem like it is too watery), after the peas started to become mush, I pureed in a regular stand up blender, and WOW, let it sit to cool a bit for the kids, and it thickens to perfection-- if you have a picky eater child, ESPECIALLY if they have a hard time eating veggies because of texture, try giving them this! After pureeing the soup (could not taste any individual piece of anything!) the kids LOVED it. ALL 3!! Try it-- poor moms of little picky eaters :)

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trish926

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Reviewed: Oct. 14, 2009

Amazing! I did however have to add more water as it cooked down so it wouldn't burn to the bottom of the pan, other then that it was great! I will be making this again in the future : D

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Oleander

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Reviewed: Oct. 13, 2009

This is just delicious. I have never made pea soup before but have had several different versions at friends homes. I made a few adjustments as some other reviewers had done. I soaked the peas overnight in water and then drained the water off and added chicken stock only. I didn't have majoram so added a little thyme and 3 bay leaves and left out the potato. It needs more salt and pepper which I added. I left the ham bone from a baked ham I had done for Thanksgiving and left it in the pot after I added the celery and carrot. I removed the ham bone and used a hand blender and blended the soup to a puree. Chopped up chunks of the ham and added to the soup. Great recipe!

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Brenda V

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Reviewed: Oct. 12, 2009

This was exactly what I had been craving with the cold weather suddenly upon us!! It turned out just perfect. Made minor changes - I just could not imagine potato in my split pea soup so I omitted that. I used some vegetable broth and chicken broth in place of some of the water (just using up leftovers). I also did not soak the peas beforehand. The texture and consistency were just to my taste, not too thick but not at all thin. A big winner in this household! Thank you for the recipe bluebayou.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 12, 2009

very good!

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Lisa

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Reviewed: Oct. 7, 2009

The best recipe we have found!

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DD2DRYER

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Reviewed: Oct. 3, 2009

This soup was so yummy!! I cooked this in the crock pot and I did add more water because I could tell that it would be thick and I prefer my soups not so thick. I did get a ham bone from the honey baked ham store and this made the soup really tasty! I will be making this soup a lot this upcoming winter! Husband loved it too! I served this with cornbread:)

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 30, 2009

I've never made split pea soup before, and this was really awesome. I didn't have a ham bone, but I did have about 1.5 lb ham steak, I just threw it in there frozen and then cut it up about 1.5 hrs through simmering, and added right at the end. Also I didn't have any marjoram, and forwent the potato as I was out. Really really really really really satisfying!

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