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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Reviewer:

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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