Good recipe base for split pea soup but I made additions. I omitted the marjoram and did not have a ham bone so I used one thick sliced ham steak (my first time and it was great!)I add to a dutch oven couple swirls olive oil, 1 finely diced onion, 2 large stalks finely chopped celery (celery always give a great added flavor), 3 cloves minced garlic, 4 bay leaves. 1-2 tspn. poultry spice, 1-2 tspn. ground thyme, salt & pepper to taste. Soaked 1 pkg of split peas the night before and after veggies are softened I add split peas & 1 quart chicken stock with 1/2 quart water. I simmer for at least 4-5 hours on simmer. The last hour I add: chopped up ham steak, 4 carrots small dice & 2 potatoes small dice. I like my split pea soup thick & hearty, not 'soupy'. I keep checking the consistency and add more water if needed (I add hot water to pot). Also added 1 chicken bouillon for more flavor...after the 4th hour I take about 1/4 of the soup into a separate bowl and puree (using my blender stick). I then add back to pot and simmer. Usually done after 5 hours and its soooo good!!! The chopped ham is a great addition and 1 slice is enough, unless you prefer more. This soup is great all year round. Thanks for sharing!!
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Good recipe base for split pea soup but I made additions. I omitted the marjoram and did not...