Split Pea Soup Recipe

the reason you pre-soak the peas and i keep changing the water ,, is the less gas you have, and that always better... this soup is great ,, ive been making this for years and always use stock (chicken)instead of water,,, awesome

I used this recipe as a base for my own creation. This was simply the best soup I have ever made. I did boil the ham hock in chicken broth instead of water for 1 hour ahead of time. Then I added the split peas and pepper (I omitted the salt). I added about 2 cups of diced carrots, 2 cups of celery and 2 cups of potatoes. I added 2 garlic cloves, some parsley flakes, thyme, onion powder (since I left the onions out), 2 bay leaves and the taste was amazing! I was going to blend the split peas before I added the other stuff, but they lost form and made the soup a lot thicker. I hope I can replicate this soup, it was off the hook!

Delicious, very filling, and couldn't be easier. I made following modifications: 1. Did not use ham bone; replaced water with chicken broth 2. Used 2 pounds peeled and sliced carrots 3. Added two large cloves garlic 4. 1 pound chopped ham I prepared in a slow-cooker. Garlic, peas, potato, and chicken broth cooked on high 3 hours, then pureed with an immersion blender. All other ingredients added and cooked on medium 4 hours. Check the softness of the carrots at three hours and turn to high if not softening quickly enough.

I've always omitted the pre-soak of peas. Yes, commits to 2 hrs of time, but I personally see as building the best flavor profile. Looking for people's different varieties. The vegetables and seasons are unlimited. Will gently season cut veggies used. I traditionally hold back on added salt. Ham hocks and shanks do very well. If desire is to use store bought broth, go 50/50 with water. Taste test halfway into cook, if needs a boost, go easy with seasoned bases. The batch I started today is a 2 step method. Yesterday had lots of onions and carrots from a pantry. Cleaned and rough chopped. Seasoned well with my salt free mildly spiced house seasoning and Tajin Mexican. Pressure cooked for 25 mins, twice, in 2 batches, to gauge the cook of carrots. Then pureed well with hand stick blender hot. Cooled properly and used it today. I always start my recipe on medium heat until gentle boil, then reduce to simmer. Stir every 10 or 15 mins. Today is: 7 cups of water, 2 bay leaves, and leftover frozen ham, around a cup, from a cooked ham shank. (I have rope sausage, Polska Kielbasa, ready and waiting. Chose that for it to enhance the Mexican spices.) No added salt yet. - The ham and seasoned puree will determine later-. Taste tested by dipping clean spoon after 45 mins. Close, but no need for salt. Will cut up the sausage near end. I cut mine down the length, then cut into chunks. At the 75 mins., I cut up the kielbasa and stirred in. After comes back to simmer, cook additional 15 minutes. This batch I will cool and enjoy tomorrow.

This is a great recipe, basically how make it. You can certainly play around with seasonings of your choice. And you could put it in a crock pot. I add a bay leaf. I don't soak the peas, just rinse them. I add the vegetables at the beginning, but don't use potatoes all the time. Instead, I usually add 1/3 cup of brown rice at the beginning. It gives the soup a bit of a chew and cooks in the same time as the peas. At the end I add two big cloves of finely diced garlic and cook for just a few more minutes. I rarely add ham, because I don't keep hocks or ham on hand. It's good as a vegan soup.

I used dried oregano (didn't have marjoram) and, since the price of ham bone in NYC is obscene, I boiled the split peas In 1/2 lb of kielbasa sausage and 3 1/2 cups of chicken bone broth which I prepare over 2 days and always keep in the freezer. Then added the rest of recommended water using the one the rinsed peas had been brought to a brief boil in (did not have 8 h for soaking). For extra taste, I sautéed carrots and celery in butter and olive oil with garlic and onions before adding to the soup. Tastes very good.

Great base recipe. I added some frozen peas and used my emersion blender after the 1.5 hours of cooking. Got a very rich flavor of peas and ham. I also used smoked ham bones, seared it and sautéed onions/celery before adding the water and split peas. Very flavorful!

Made as-is is fine, perfectly tasty, I consider this a base recipe for dried peas or lentils or any small dried legume. Traditionally in addition to fine chopped onions, a whole onion dotted with a few cloves is added, and the ham hock is pre-boiled and drained before stewing with the peas to remove excess saltiness or smokiness (depending on what you’re using). Instead of doing all that, this is how I use my leftover holiday ham that is usually clove-y enough even being boiled and drained first. I prefer marjoram over thyme but you can use either/both to taste. The potato is also optional/not necessary/a fine addition. Some people like a bay leaf, not the way my Swedish grandmother taught me to make it, but it also tastes great. Still, I prefer it without the bay leaf and save that for when I make 15-bean ham soup. You can also make the mirepoix, toss the ham on top, cover with water and/or broth (chicken stock) add your peas and simmer low and slow in one step instead of pre-soaking (just very, very low). I use an immersion blender and whir the peas up right in the pot for smaller batches, for a bigger batch I remove half the soup, blend in the blender and return because we like some chunk in the soup. This soup is meant to be simple, inexpensive and hearty so do what you can to Un-complicate it. I haven’t tried this in my instant pot yet but it’s probably a good candidate for that device. If you like Ärtsoppa, try Fruktsoppa but use a recipe that does NOT call for cann

Followed suggestions given by other reviewer: Cooked ham hock for one hour with a mixture of bone broth, chicken broth. Removed ham hock and took off remaining bits of meat, added one bag of split peas that I had soaked overnight, one onion sliced thin, 2 bay leaves, 2 c. diced celery, 2 c. diced carrot, a bit of thyme and dried parsley. I did not add any additional salt and am glad that I didn't!

I read the reviews and precooked the nam bone in the chicken broth for 1 1/2 hours prior to putting all into the crock pot. Wow,,, for the first time making this soup, it turned out amazing! It will see my table again many times in the future.

I’ve been making this recipe for just over 5 years and it’s tried and true. Here’s what I’ve learned so far: 1. This MUST be a cooked ham bone. If you’re getting impurities - your bone is possibly not roasted or smoked enough. I use a smoked honey ham bone. 2. Use chicken broth - no reason not to and it tastes great 3. Don’t skip pre-cooking or soaking your peas - your tummy will thank you later. While the ham is cooking in broth, I soak the peas for 20 min, toss the water, refill and bring to a boil, simmer for 20 min and toss the water then rinse them and add to the broth with the ham. 4. Sauté the celery and onions with garlic and butter - let the butter brown (should smell sweet, and nutty- not burnt) to add a gorgeous flavour that gives depth to the soup. You can skip this since chicken broth gives veggies flavour, but browned butter is an added layer. 5. This freezes well. I generally make it and freeze 4 portions, then eat it for 2 days. 6. If your family is like mine, there’s no meat on the ham bone after dinner, pancetta is easy in a pinch, but salty so be mindful of adding salt to the dish. Thank for this fall/winter staple!

This is the first time I've attempted pea soup, this recipe hit all the notes, it was delicious and satisfying, the soup was a little runny, so I added an extra half potato *diced and that gave it more body and flavorful broth which I used powdered chicken stock since it wasn't overly salty. But I will use this recipe again!

A couple of notes: pay attention to the dried peas you buy, some do not require soaking. I did use a chicken stock but I was doing other prep work for the week and I do feel in any soup stock matters. My peas were non soak, I cut cooking time on the first half to 40 minutes, added veg and went another 40 minutes then shut off heat and let it sit for a few. Make sure the chop on vegs are equal think about the end of your pinky. Came out exactly as I like my pea soup.

Tastes great BUT cooking the peas for 1 1/2 hrs leaves nothing but mush and when stirred it is just flavoring and color. I will make this again and cook the peas MAYBE as much as 1 hour.

my very first time making split pea soup. I followed directions completely & it turned out delicious. Will def. do this again.

Recipe was easy to follow and taste was great. I used ham bullion because I did not have a ham bone.

So quick, simple, and delicious.

Tried it today — epic success.

This was my best attempt at split pea soup. Recipe was easy to follow and required very little effort. I did a few of my own modifications and the end result was perfect! 🤩 I usually don't soak the peas so I only soaked for 1 hour. I substituted vegetable broth for the water and omitted the salt (got plenty of that from ham and bone). Added 3 cloves garlic (smashed), bay leaf, pinch of ground thyme and a sprinkle of dried parsley. The end result was perfect consistency and flavor.

I have been making this soup any time we have a ham since my teens were little. My kids love it! I generally stick to the recipe, though I’ll often use vegetable broth in addition to the water, sometimes I add some garlic cloves, sometimes I'll add thyme. I change it up slightly depending on what I have on hand and how much I feel like doing. The recipe is great as is, and it’s also easy to tweak and still tastes great!