Reviewed: Nov. 23, 2009

This is excellent, a real keeper. I added 4 potatoes and it was really thick and needed a lot more water than the recipe calls for. Really yummy though.

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Ivy

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

sooooo good! i love this soup! my baby loved it too! so hearty and flavorful! you cant even tell its vegan, i honestly think adding meat would ruin it! to those who complained of having to add more water- leave the lid on while its cooking. i did and didnt have to add a drop extra.

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jonijolene

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Reviewed: Nov. 8, 2009

Quite tasty prepared as is, which is what I did. My daugher sprinkled on about a tablespoon of homemade bacon bits that I always keep in the freezer, and she said that pushes up the rating to five starts. For me however, I was aiming for a vegetarian dish. Will make again. :)

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 2, 2009

This is a full-bodied, satisfying, nutritious, delicious soup, far better than anything I've ever gotten out of a can. I will definitely be making this again!

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hught

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Reviewed: Oct. 25, 2009

I omitted the barley and it was perfect!

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LAB71

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Reviewed: Oct. 24, 2009

I omitted the barley and added a few shakes of vegetarian "bacon" bits. Delicious!

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Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Oct. 14, 2009

My family loved this recipe, I used dried parsley and it worked just as well just had to add a little more salt

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phoebe

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Reviewed: Oct. 9, 2009

I used a pressure cooker and with the saute time, it only took 40 min! I sauteed all the veggies first, at the same time. I added the rest of the ingredients along with veggie stock and water. The soup came out way too thick. I added one cup of red wine and two cups of water. Much better. I also added Mcormick bacon pieces -- they are made of soy! So, the soup it still vegan. :) Next time I'm going double the seasoning amounts and add four or five more cups of water and/or broth. A good basic recipe.

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peacedragon

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

I only used one stalk of celery. My husband and I thought this tasted like beef stew without the beef! It was very good.

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andrea

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 27, 2009

Loved loved loved this soup!! Changed the recipe a bit, used more garlic, added veggie boullion cubes and 2 cups sliced mushrooms and fresh spinach. Hubby loved it and had NO IDEA he was eating so many veggies!!

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cookinpa

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Reviewed: Sep. 23, 2009

Tasty! I made this in the crockpot, so added additional water. Used chicken boullion, threw in some chardonnay, upped the garlic. Will make again and again! I love how filling this is whils also being truly healthy and nutritious. A great meal for the cooler months!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 11, 2009

This is not a soup; it is a paste. I got scared early on, and added one cup of water. I will not do that next time. Some is going to burn to the bottom, but the extra soak time when you wash dishes is worth it.

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toothrees

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Reviewed: Aug. 28, 2009

very good, and the barley was an excellent addition. I suppose it makes a thick soup, but i've always preferred it when it comes to pea soup. This is the best pea soup i've had in a long time.

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betterthanthis

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

I did not like this soup at all - the flavor was strange - perhaps too much onion or celery??? However, my super picky toddlers ate it all up and my husband thought it was fine.

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d turner

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Reviewed: Aug. 18, 2009

This was good - I agree with one reviewer who said that the barley doesn't mesh well texture-wise with the rest of the soup.

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Molly

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Reviewed: Mar. 31, 2009

I have this cooking in my crockpot and my whole apt smells wonderful.

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Earthwalker

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Reviewed: Mar. 8, 2009

Loved this! I threw everything in the crock pot, omitted oil, and added 2 extra cups of water and a chicken boullion cube. Cooked on high for 4 hours, and then low for 4 more hours. It's fantastic! I've made it once a week for the past 3 weeks, frozen some, and probably eaten a bowl at least once per day. On Weight Watchers, 1 cup is 4 points.

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CMB2525

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Reviewed: Feb. 9, 2009

Probably the best split pea soup I've had. I used a pressure cooker and cut down on the time to cook it. Still turned out great. I added some crushed red peppers for spice and added kick.

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Frito

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Reviewed: Jan. 29, 2009

My husband says this is restaurant quality (with a few suggested variations)!! First, I used olive oil instead of veg. Vegetable broth instead of water and added the herbs (which I doubled) with the peas and barley. Didn't add the salt. After I added the potatoes, etc., I only needed to cook it for another 20-30 minutes. Perfection!!

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Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Jan. 22, 2009

I was concerned that this would come out bland with all that water and no broth what so ever. I threw everything into the slow cooker(no pre-cook or saute) & added about 4 extra cups of water. Let it cook on low for 7 hours. Delicious! We are not vegans but we do eat vegan on occassion. We will make this again. It's a keeper!

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