Reviewed: Nov. 22, 2009

I used two cans chicken broth with the water, added a bay leaf and it was wonderful!! Thanks!

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A. Crossland

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Reviewed: Nov. 19, 2009

Holy Cow! This recipe was easy. I threw the onion, split peas, a smoked ham hock, and a large container of chicken broth into my crock pot and seven hours later I had an ugly mush... BUT I removed the hock, and put the rest of the mess in the blender and OMG. Seriously good. If it's not hammy enough for you throw a lean ham steak into the mess. Slice it up and put it in the blender as well with a bit of soup. Thickens it all up and the whole family LOVED it. I told my boss it's "fiberrific" and "hamtacular".

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WEEDSFLOWER

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Reviewed: Nov. 14, 2009

This was pretty good. I added 1/2 teaspoon ground mustard for extra flavor. You know how you can add baking soda to beans while their cooking to cut down the gassiness? Yeah, DON'T DO THAT WITH THIS RECIPE. It didn't really change the flavor, it just made a huge mess on my stove because it caused it to keep boiling over. Other than the mess, it was good. It would make a good winter soup.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 7, 2009

Classic, easy, fool-proof, AND DELICIOUS! it is a great recipe as written, but also very easy to add carrots and potatoes etc. (I substituted 1 pound of ham bone for 4 packets of Goya "Jamon" ham flavor concentrate ($1.79 for a box of 8 packets in the food store))

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Ame Bee

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Reviewed: Nov. 5, 2009

The basic flavour was good. I added pieces of ham, 1/2 tsp of ground cumin, and garlic. I also added some carrot to give it more colour.

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mrsdillon

Cooking Level: Professional

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Reviewed: Nov. 1, 2009

Excellent simple recipe, although I did make a few changes. I chopped and sauteed an onion, 2 celery ribs, and a carrot. Threw everything in the slow cooker with peas and a smoked ham shank (couldn't find a ham bone), added a bit of ground pepper, covered with water and left for 8 hours. Then I just pulled the ham of the bone, with a spoon, and threw it back into the soup. The end result was outstanding, even though my peas disintegrated. I think 6 hours would have been plenty.

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JCL

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

This recipe is great! I add diced carrots and save 1/2 cup of the peas to put in about 20 minutes before cooling to add texture. This is a great fall/winter meal served with corn bread and wine! :)

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Julia

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Reviewed: Oct. 26, 2009

Best split pea soup recipe ever. EVER!!!

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Matt

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Reviewed: Oct. 22, 2009

Awesome for a base recipe. I simmered 2lbs of dry peas for about 30 minutes, then added some chicken bouillon to the water I used for the peas. I sauteed a whole yellow onion with 2 cloves crushed garlic; once the onions were cooked clear I added a ham bone that I had frozen. I added the bone to the "water" about a lb of the peas, onions and an herb satchel(rosemary, thyme, garlic and bayleaves) and cooked on the stove until the peas lost their shape. Then I added about 2 cups each of celery, carrots and potatoes along with the rest of the peas to continue cooking. I cooked the soup for about 4 hours altogether. I served it with crispy, cheesy (Parmesan and pizza cheese blend) croûtons made from a fresh baguette. Definitely delicious. I went easy on the salt, adding it as it cooked because the ham bone was pretty salty.

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Kerry-Lee

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA

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Reviewed: Oct. 9, 2009

I loved this recipe. On a cold winter day or brisk autumn day it will warm you up.

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arnie

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Reviewed: Sep. 16, 2009

I, too, used the crock pot/slow cooker method and replaced the ham hock with six large mesquite smoked chicken drumsticks leftover from a bbq (my husband does not eat pork and I don't keep ham hocks on hand). Also added about 1 tbsp chopped garlic and about 1 cup of chicken stock (homemade) to the water. Cooked all on low for about 4-5 hours give or take, stirring once every hour or so to combine and prevent sticking at the bottom of crock. I then removed the chicken (falling apart!), shredded into a container and poured the pea mixture into another to cool overnight in fridge. The next day, blended in two batches until mostly smooth. When reheating, mixed in a couple tablespoons of cream of mushroom soup for extra richness and a smooth, velvety finish. A true set-and-forget, low maintenance soup that can make even a novice chef (like me) look like a pro!

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Jacqueline Hanson

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Reviewed: Sep. 2, 2009

my first time making ham and split pea soup and what an AMAZING recipe!! I was nervous that mine wouldn't taste as good as my boyfriend's mother's and he says this soup is THE BEST he's ever had (yes - better than his mom's!) I followed the directions using chopped ham, added some potato cubes, bay leaves, and pepper to taste. about an hour into cooking I also added a can of summer sweet peas for looks, texture and color. I substituted most of the water for low sodium chicken broth and didn't have any troubles with saltiness (also a great option for people with blood pressure concerns). I didn't soak the peas and my soup cooked to a perfect consistency in just about 90 minutes on the stove-top at medium-low heat. stirring often helps keep a good consistency throughout cooking and prevents big clumps or sticking. Couldn't ask for a more simple and DELICIOUS recipe! also re-heats nicely on the stove or in the microwave for a quick and delicious meal. I added more veggies while re-heating to freshen things up. Also served with some garlic toast instead of adding garlic to the soup. Yummy and a definite staple recipe in my kitchen!

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darrenandcora

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Reviewed: Aug. 26, 2009

this was good and I cooked it in a slow cooker.....

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kristen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 27, 2009

I personally don't like Split Pea and Ham Soup, it is vile!!! But my boyfriend asked me to make it for him after our Easter Ham dinner. I used this recipe and he thought it was the best soup he had ever eaten!!! I will definitely make this again if there are ham leftovers!!!

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Apr. 20, 2009

I got rave reviews from this recipe and have made 2 double batches for all of my family to take home and freeze. I used the chicken broth as reccommended by others, and cut up a ham steak instead of messing with the ham bone. I also added some shredded carrots and diced celery. It is so simple and you won't be disappointed. My double batch cost about $6 to make and I have enough for 4 meals, and the kids loved it too!

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Singingmama

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Reviewed: Apr. 15, 2009

Good but mine was a bit bland. Will try broth instead of water and bacon grease instead of olive oil next time.

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Tracey

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

It did not work for me. I won't be making this again. No taste and to watery.

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alotofstuff

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

Even though it may not look so tasty.. It is delicious. I added some carrots and one time I added some leftover ham from thanksgiving. So delicious!

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cindy

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Reviewed: Mar. 1, 2009

This recipe is awesome. Some changes I made: used olive oil to saute carrots, onions and garlic added a bit of chili flakes for some oomph This is a perfect soup for Canadian winter evenings. Thanks for sharing.

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