Reviewed: Nov. 9, 2009

Not a bad recipe. Tasted great and everyone liked it. Used green split peas but otherwise followed it exactly. Liked the curry, but it still needed some seasoning. Added pepper, onion powder and garlic powder for more flavor. Will make again with the added seasoning. LOVE the idea that it is a tasty...vegetarian...split pea soup.

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lakeview

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Tasted really good...I added some diced red potatoes and minced garlic. It took longer than 50 minutes for the peas to soften (maybe close to 2 hours), even though I soaked them for 3 hours beforehand.

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Paige

Cooking Level: Beginning

Home Town: Racine, Wisconsin, USA

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Reviewed: Jul. 20, 2009

This was very good. I didn't have any celery on hand but I didn't miss it.

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Jean J.

Cooking Level: Expert

Living In: Athens, Ohio, USA

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Reviewed: Jul. 6, 2009

Easy, inexpensive, delicious and healthy. Great leftover. I added garlic but it also tastes great without it.

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J. Maas

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Reviewed: May 9, 2009

This was a pretty simple but great dish. I love spicy things so I added a few splashes of hot sauce. Very good and healthy.

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MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 7, 2008

This soup is easy to make and very satisfying. I added 3 bay leaves while it simmered and kept it covered the entire time. Curry is a nice choice of seasoning for split pea soup. Thank you!

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AJG3

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Reviewed: Nov. 8, 2008

VERY good. The cooking time is a little light -- an hour is closer. Also, unless you want the soup to be the consistency of mud, you'll need to add back about a cup of water during the course of cooking. I put this through a blender when it was finished, too.

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sueh46

Living In: Ypsilanti, Michigan, USA

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Reviewed: Nov. 7, 2008

Very good. I'm not usually a fan of split peas. I prefer thicker soups, and plan to puree half the recipe next time. I'll try adding potatoes, too, but this is a good basic soup without changing a thing.

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Elle

Cooking Level: Expert

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Reviewed: Nov. 6, 2008

Smells wonderful! Easy to make. Nice flavor!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Oct. 19, 2008

I used green split peas instead of yellow ones, and I soaked them overnight as other users had suggested. I also doubled the recipe. Otherwise I followed it exactly, but it turned out very bland and WAY too watery. I am not sure if the kind of split peas make a difference, but I would definitely suggest seasoning this more, and using probably 1/2 to 2/3 the amount of water it calls for.

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Chelsea

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Reviewed: Jul. 23, 2008

This needed a lot more spice than the recipe calls for. I also had trouble getting the peas to cook to the very soft consistency I wanted and I had even cooked them a bit beforehand. I pureed it in the blender in the end.

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Anne O

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: May 8, 2008

I really love this recipe. I soak the peas overnight, then cook them for 1 hour before making the soup. I also add a 1/2 cup of barley. I used curry and added cumin as well. I thought it was much better the second day, so now I just make it in advance and it freezes well too!

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ZANNE_STAR

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

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Reviewed: Apr. 13, 2008

HOLY MOLY! This is the best recipe on this site!!! I add some cayenne because we like it a little spicier! Oh My, you must try this soup!! I make it with some smushy bread- it's so tasty!

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Jan. 24, 2008

Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped considerably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching.

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faeriecat

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 29, 2007

My family did not like this soup at all.

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 17, 2007

Yum! And easy. However, I will double the recipe next time - it only served 2 at my house, with no leftovers. I also recommend soaking the peas for a couple hours.

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B

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2007

Really good! I added 2 small diced potatoes, like another reviewer, and also 4 cloves of garlic and 2 tsp Penzeys Sunny Paris seasoning. It was delicious.

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Laura W

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Albany, Oregon, USA

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Reviewed: Nov. 2, 2006

it was pretty good and easy to make - but it had to cook for a lot longer before the peas were actually mushy like we like it - and it was really watery - too much for me - i added some smoked sausage and that really helped with flavor

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