Reviewed: May 4, 2010

This soup turned out great. I substituted a few things because of what I had on hand. I was out of barley so I replaced it with a 1/2 cup of Trader Joe's harvest grains blend (couscous,orzo,baby garbanzo beans and red quinoa) and added about 8 small baby red potatoes. Also replaced half the water with vegetable stock and added just a touch od red pepper flakes. We were out of celery so it didn't make it into the soup. The consistency was perfect and it was well liked. We will definitely make this again and will also prepare the original way, which I'm sure is wonderful. Thanks for the fantastic recipe!

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Reviewer:

ESSIEPOO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 13, 2010

Full of flavor! Great soup to make and freeze.

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Reviewer:

Dawn Marie

Reviewed: Mar. 23, 2010

I absolutely loved this recipe. Never had a desire to eat split pea anything but then found out how much fiber split peas have. My family and friends that aren't vegan loved it as well. :) THANKS

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Reviewer:

stace

Reviewed: Mar. 14, 2010

Delicious and easy. It took only 2 hours from start to serving. Everyone took 2nds including our 1 year old granddaughter.

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Reviewer:

Lorri

Reviewed: Mar. 11, 2010

I added several cups of extra water, used parsnips instead of potatoes, left out the barley and put in all the seasonings at the beginning. SO GOOD! I think next time I won't simmer it for so long. It turned into green mush, and I prefer to see the shape of the peas a bit more.

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Reviewer:

Amanda

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

This soup is plain ole' good. I chose to leave out the barley and potatoes, and doubled the thyme and basil. I wish I had made a double batch!!

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Reviewer:

messy_jessie

Cooking Level: Intermediate

Reviewed: Feb. 26, 2010

delish. would have gotten 5 stars but i added more liquid (3 cups vegetable broth) and doubled the seasonings.

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Reviewer:

Ari

Reviewed: Feb. 23, 2010

This is very good, will make again.

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Reviewer:

canon_lily

Reviewed: Feb. 19, 2010

Our whole family loved this soup! I was a little hesitant, since our kids are pretty young, but really, everyone enjoyed it - I prefer this over the typical style recipe with meat. Thanks!

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Reviewed: Feb. 17, 2010

This is a fantastic recipe. I altered a few things, based upon what other reviewers have written. I used olive oil to saute the onions, celery, and bay leaves (I used three). Then I added the peas, water, and the spices. I ended up using about 12 cups of water total. I simmered this for about 2 hours, and then added the carrots. Within 20 minutes, the carrots were cooked through! (I didn't have barley or potatoes, so I left those things out.) I garnished with some green onion slices, and I am now eating some of the best soup I've had in a long time. Great recipe Deborah!!!

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