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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Maureen

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Reviewed: Feb. 28, 2009

very simple yet it turn out with perfect texture - I used ham hocks and it got too salty - next time, only ham

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gymcorridor

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 28, 2009

My 15 yr old daughter even liked it and she doesn't like anything I fix. thanks from her dad

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braavhrt1

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Reviewed: Feb. 17, 2009

Very tasty and easy,i added 1 stalk of celery and 2 large carrots. Very fillingand great on these cold wintery days we're having at the jersey shore.

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Lareina

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Reviewed: Feb. 13, 2009

This was a great recipe. Tasted great! My daughter loved it and she is a picky eater. I added chopped carrots and potato cubes. Will make again.

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CBAMOM

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

Great soup. I use a whole peeled onions, which I remove later, and 12 cups of water. If you have no bone, use 4 cups of chicken broth and 8 cups of water. Cook for the 2 hours, comes out nice and thick.

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JohnW817

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Abington, Massachusetts, USA

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Reviewed: Feb. 11, 2009

I was almost affraid to try this because I didn't figure my family would like it. I on the other hand am always up to trying new things. It was very easy to make and we all liked it. I was VERY shocked when my husband went back for seconds. Next time I am going to try adding some carrots and potatoes.

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Sheila L.

Cooking Level: Intermediate

Living In: Marengo, Iowa, USA

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Reviewed: Feb. 9, 2009

I made very minor changes to the recipe... I reduced the amount of onion (not a big fan of 'em), made a mirepoix which I sauteed with butter in my crock pot over the stove. I threw in leftover chunked ham (didn't save the bone), and quickly browned with the mirepoix before taking off the stove and adding the peas. I used 2 cans reduced sodium/fat chicken broth, and the rest water. The only reason I'm giving this 3 stars instead of 4 is because the recipe is a bit bland even though I added minor flavor enhancing tricks. I ended up adding a bit of marjoram and hot sauce toward the end for more flavor.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Feb. 7, 2009

I've made this soup without any changes and it is really great. My family loves it.

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Stan K

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Reviewed: Jan. 31, 2009

Made as recipe stated. Very good, just like my Mom used to make.

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JAZZYJEWELZ

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

very good. i added seasoning, and a bay leaf really makes it the best pea soup ever

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a_rileyperson

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Reviewed: Jan. 30, 2009

This was a bit rich for us. I followed the recipe exactly since it was my first time making this. If I make this again, I will water it down quite a bit towards the end of cooking.

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BAWHITE1

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Pretty good. Thickens up pretty fast though. Had to keep adding water to thin it out to be more like soup, and with all the added water ended up being more like 6-8 servings instead of 4.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 26, 2009

This was great. I used a Honey Baked Ham bone,cooked in a slow cooker for two hrs. on high and five hrs. on low. I also sauted the onions first. My wife was very pleased.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: Jan. 20, 2009

For more flavor, I added 2 bay leaves, 3-4 cloves of garlic, 2 celery stalks, and 3 chopped potatoes and let it simmer for about 1 1/2 hours. What a hearty meal!

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charlene

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: Jan. 19, 2009

Amazing!!! I added little potatos, celery and carrots and feasted for days..

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scottswingman

Cooking Level: Intermediate

Home Town: Glen Cove, New York, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jan. 19, 2009

I can't believe how cheap this recipe is to make and how few ingredients there are in this recipe and how good it ends up coming out! It's cheap to make and delicious. I'm going to try the 2 cans of chicken broth next time, to make it richer. I added 2-3 cloves of garlic which I think are key (although my split-pea-soup-expert-boyfriend thinks that the garlic taste was weird, so I may go without next time). I also got a Honey Baked Ham bone and shaved off some of the ham for later breakfasts, and wish I had left more on to chunk into the soup, it tastes so so good. As others have said, eased up on the salt as the Honey Baked Ham was salty to begin with.

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