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This soup is fantastic! Purchased split peas at Whole Foods- out of dispenser (not pre-packaged) and they cooked perfectly, in accordance with recipe. Did not have a Leek, and could not find Allspice Berries for the bouquet. And, instead of Ham Hocks, I cooked soup with a Ham Bone, then added about 2-cups of ham to the puréed soup. (The ham & bone had been frozen- leftover Honey Baked Ham from Thanksgiving.) Used 2Qts. Chicken Broth and 1/2 Qt. Water- (instead of all water.) So, a few off-recipe ingredients, but it came out great. The BEST Split Pea Soup my husband and I have ever had. A definite keeper! Thank you, Simply Recipes! (Your Peanut Butter Cookie recipe is another winner!)
I doubled the recipe and doubled all the ingredients except the ham hock (I used two) and only used 4.5 quarts of chicken stock (instead of 5 quarts of water). I also pulled the ham hocks out when it was done cooking, shredded the meat, and added it back to the soup. DIVINE! Based on another comment here, I made beer bread to go with it and it was SO GOOD dipped into the soup. YUM! Thanks for this wonderful recipe!
I made this last night for Halloween, and it came out delicious. I used chicken stock in place of water, and I put in fresh herbs – parsley, thyme and rosemary – finely chopped, instead of the bouquet garni. It tasted wonderful. I also garnished with some lemon juice at the very end and it gave it an extra little zing. Lovely recipe, and as it was my first time ever making split pea soup, I have to thank you for posting it!
I always love your recipes Elise! How fitting is it that Julia Child’s recipe from Parade Magazine has always been MY recipe for Split Pea Soup? This is a great recipe. If you have trouble with the peas cooking in a reasonable time you can also pre-soak them for a few hours. I know, you shouldn’t have to, but living in the Denver area and having very hard water, I find it much easier to soak them in filtered water.
I used the pressure cooker to cook the split peas. After getting the water to boil I put the peas in and turned down the heat to a simmer for about three min’s and then let them sit for an hour and dumped them in with the ham bone for another hour.
It’s fall again so, soups on! I made this fantastic split pea soup but did not use the cheesecloth. I included turmeric, cumin, basil, thyme, ginger, white pepper and lime! The juice of two limes really brought all of the flavors together in an amazingly well rounded way. I used chicken stock instead of water. I will make this again!
Next time I may consider making it even more interesting with MORE turmeric, cumin, maybe some curry and I’ll make coconut rice to give it an Asian feel?
Worth a try! Great easy soup recipe!
How can I cook this in the crock pot? What times do I use?
I haven’t cooked this in a slow-cooker, but if anyone reading has, please feel free to chime in. ~Elise
Actually split peas are the dried, peeled and split seeds of Pisum sativum. They come in yellow and green varieties. The peas are round when harvested and dried. Once dry, the skin is removed and the natural split in the seed’s cotyledon can be mechanically separated, in part to encourage faster cooking.
Made this last night – DELICIOUS – just like my mom made. Used 2 onions instead of an onion & leek, didn’t use immersion blender or puree. Otherwise followed recipe as-is. This is a KEEPER! Thanks Elise!
I’m making this now I dont have all the spices here or a way to make a herb bouquet, so I used all the dried spices except allspice , is there another spice i can use to come close to allspice, Not going 20 miles to store to get 1 spice. Plz help I want it as close as possible. Thank you PS when I shop this weekend I will get dried allspice then. For next time.
Just skip the allspice. Or add a small pinch of nutmeg. ~Elise
I’m a bit intimidated by the herb bouquet. Is there another way to do this?
Thanks. I am looking forward to making this recipe.
No need to be intimidated, it’s easy! And it’s the best way to get the essence of the herbs and spices in the soup. You need to be able to fish them out, so putting them in a little cheesecloth, or thin muslin is the easiest way to do so. That said, if you want to try it without the herb bouquet, just add a clove of garlic to the soup, a pinch of ground allspice, 2 bay leaves (remove them before puréeing), a half teaspoon of thyme, and 2 tablespoons of chopped fresh parsley to the soup while cooking. Purée with the soup. Adjust seasonings to taste. ~Elise
Made this yesterday, and it is delicious and so easy to make. I had the time to let it simmer for 3 hrs and it was creamy. Thanks for this recipe.
It is impossible to cook dry split peas in 1.75 hours, but I gave it a shot anyway. The reason there are so many additions being suggested by other cooks above is because the original does not work.
Sounds as if you just have old dry peas. The older the peas (same with dry beans) the longer you’ll have to cook them to get them tender. What defines “old”? Peas/beans that were harvested more than a year ago. The other thing that can screw up the cooking time for legumes is the hardness of the cooking water. Hard water = longer cooking time. You can add a pinch of baking soda to the water to help address this if your water is hard. ~Elise
Great recipe. i saw it online and just made it for a second time. I used extra finely minced carrots instead of leeks and a tiny bit more onion. Aside from that and using chicken bullion to start the stock and extra chopped ham it was DELICIOUS!
Thanks. a permanent recipe in my book!
For a great vegetarian/vegan alternative, Trader Joes does a Soy Chorizo sausage that I pop into the pot/slowcooker. It adds some tang to the soup (but also changes the color a little) if you find it too bland without meat.
I love pea soup – I always keep a nice thick ham steak in the freezer to use in my soup. I add diced onion, carrot and celery plus salt, pepper, poultry seasoning and a pinch of cayenne, mine is always ready after about an hour or so of simmering. I don’t puree mine – I like a bit of texture.
I always soak my peas before cooking them, at least overnight. This reduces the need to cook them so long. I like the soup thick and no sign of a pea part. smooth and thick, with onion,carrot, basil, celery seed. If you are vegan you can use a onion soup packet.
I tried a variation using smoked sausage, 1/4 t celery seed, 1/4 t allspice, more garlic and chicken broth. It took about 2.5 hours for the peas to soften and enough liquid to evaporate to get the right thickness. Very delicious results! I’ll be linking to your blog from mine.
Ok, I take it back, I take it back, I take it back. I just took the lid off and boiled it for a while longer. It thickened up and it tastes just like my mother used to make.