Reviewed: Sep. 15, 2011

Majority of reviewers did not use a pressure cooker. Please don't review a pressure cooker recipe, if you are not using a pressure cooker and following the recipe as it is written. It kind of defeats the purpose of reviews. If you changed the recipe, then submit your own recipe.

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3 users found this review helpful

Reviewer:

hertzen

Cooking Level: Intermediate

Reviewed: May 28, 2011

Very good recipe. This is the first time I've ever made split pea soup and will most likely use this recipe again. Like other users, I substituted two medium potatoes for the orzo and I used a slow cooker. Instead of the dried chipotle chile pepper, I used 2 tablespoons of jarred mixed hot peppers, which worked perfectly fine. I cooked mine down too much (overnight, even on "Low," is way too long to leave this in a slow cooker) so I just added some extra broth. It had a stew-like texture when it was all said and done so we served it with a dollup of sour cream, which I'd HIGHLY recommend.

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Reviewer:

HMClements

Cooking Level: Beginning

Home Town: Lynchburg, Virginia, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 12, 2011

Followed recipe but tasted it and it was too bland. So started adding spices...onion power, garlic salt and powder, cumin, curry...I didn't even measure...just added and tasted until tasted good. Also did not add the pasta.

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5 users found this review helpful

Reviewer:

Kory

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Fletcher, Oklahoma, USA

Reviewed: Sep. 20, 2010

This was good, but I felt the pasta took away from the flavor. Next time, I'll skip the pasta and increase the split pea. I also let it simmer in a dutch oven for about 4 hours so it was nice and creamy.

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4 users found this review helpful

Reviewer:

lisamla

Reviewed: Sep. 12, 2010

OMG!!!! PHENOMENAL!!!!! Made it in the pressure cooker, taking it into work- this is amazing!! Thank you so much for sharing!!! I didn't have chipotle pepper, so used 1/2 t. hickory smoke flavoring and 1/4 t. paprika. YUM!

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Reviewer:

munsonka

Reviewed: Jan. 20, 2010

It's not bad. I kinda like the spicy indian version of this recipe. Check out http://aamircooks.blogspot.com/2009/12/spicy-split-pea-soup.html. No pressure cooker required!

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4 users found this review helpful

Reviewer:

foodhound

Reviewed: Sep. 15, 2009

I don't have a pressure cooker, so I left it in my crock pot for a couple hours on low and that worked well, just had to add more liquid. We had it for last night's dinner and I couldn't wait to have leftovers for lunch today!

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3 users found this review helpful

Reviewer:

mattswife1123

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

Reviewed: Jun. 8, 2009

Easy recipe to make. Did not have the Chipolte chili seasoning so substituted Chili Powder. It was mild and easy to eat. I will try it again when I get the Chipolte seasoning. I like it.

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Reviewer:

Rebecca

Reviewed: Feb. 24, 2009

This was an easy recipe I opted to use my slow cooker for this recipe. I presoaked the split peas for about one hour before to help them along, I followed the instructions as they were, and cooked the veggies, after that step I put all the remaining ingredients into my preheated slow cooker. I added an additional cup of vegetable broth and 2 boullion cubes. I liked the heat of the chipotle, but not the smokiness, in the future I would omit that ingredient and add cayenne instead. I cooked the soup for about 6 hours on a high setting.

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4 users found this review helpful