Reviewer:

Reviewed: Oct. 3, 2011

I really enjoyed the simplicity and flavor of this recipe. However, the cooking time is way off. I checked this after 5 1/2 hours high, and the peas were still crunchy. Don't know about you, but I like my split peas completely cooked and on the mushy side. I served after seven hours on high, and truthfully, I would have liked to let this go at least another hour. I have a newer crockpot, and it runs hot. I did use chicken broth in place of the bouillon/water, and added some minced garlic and celery seed, black pepper to the mix. Tasty recipe, just let it go all day and you will be fine :) Loved the addition of smoked sausage, gives the soup great flavor. Thanks for shaing this, I enjoyed trying your recipe.

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Sep. 26, 2011

Made this soup yesterday Omg! it was soo yummy!!!

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Reviewer:

Becky

Reviewed: Sep. 23, 2011

This soup was superb! We made it exactly like the recipe, changing only using 10 cups of chicken broth instead of bouillon and used chopped garlic instead of the powder. What a great recipe!

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Reviewer:

SpiceCooks

Reviewed: Sep. 9, 2011

Let me start by saying we loved this soup and it was even better the NEXT day, but I did make some changes. First, I only used about 5 cups of organic chicken broth which I think makes all the difference in the world. It's richer, bolder flavor adds to the soup in ways powdery bouillon simply cannot. I also used fresh garlic and skinless turkey sausage. The split peas I used cooked down until they were smashed to a pulp creating a very traditional pea soup in just over 5 hours.

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Reviewer:

nvanputt78

Reviewed: Aug. 3, 2011

Perfect

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Reviewer:

BSgirl

Reviewed: Jul. 17, 2011

Really easy, really good. I think next time I'll use ham instead though. I think that will give it the edge to 5 stars.

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Reviewer:

liz192

Cooking Level: Intermediate

Reviewed: Jun. 16, 2011

This rating is based on the soup that I made, and made the following tweeks: 1.) Instead of using bouillon cubes, I used 5 cups chicken broth, and 5 cups water 2.) I omitted the sausage and potatoes so there were less calories 3.) Spices - I added also: onion powder, celery salt, black pepper & white pepper 4) I cooked it in the crock pot a little longer, and it came out creamy, and there was no need for a blender! It was really amazing; as good or better than any restaurant!! The leftovers are even better because the soup thickens up a bit

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Reviewer:

cdg2003

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

As a busy mom, I'm always looking for good crock pot recipes and this one will be a keeper for me. Since I had a ham bone from Easter, I used it instead of the sausage - I boiled it with the peas and water, added some broth too and put it on high for 3 hours. Then I took out the bone and scraped off the ham, added it back in with the rest of the ingredients. Cut the bullion cubes down to one and left it on low for another 2 hours. It came out so delicious even my 7 year old asked for seconds. I will make this again and am looking forward to trying it with the sausage.

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Reviewer:

jkaggen

Reviewed: Apr. 15, 2011

VERY GOOD! I did on top of stove. Made a smaller batch for me. In a pot I covered 2 cups dry split peas & bay leaf w/water & brought to boil for 2 min. Remove from heat & cover, let sit 1 hr. Drain, added 5 cups water & used chicken base (from Costco). Sauteed carrots, celery & added to soup along w/ 1 diced potato. Brought to boil, turn down to simmer for 4 1/2 hr. (Last hour, I threw in Hillshire Farms Lil smokey TURKEY links which I cut up. I did throw in a couple whole ones). Very FLAVORFUL soup! I will make this again. Thanks alot for the recipe.

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