Hearty Split Pea Soup
Total TimePrep: 15 min. Cook: 1-1/2 hours
Makes12 servings (3 quarts)
I was attracted to this recipe because of the amount of black pepper. We enjoy using it. Instead of potatoes, I used rutabaga. Definitely a keeper.
Many years ago I made this and my husband immediately turned up his nose. Our children reminded him that we all were required to take at least 2 bites. He has asked for this ever since! I often make this with ham or corned beef. It's delicious!
Smell good cooking. One review said to boil for one hour. Per the instructions: In a Dutch oven, combine all in bring to a boil. Reduce heat; cover and simmer ingredients for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. At serving time,
3/19/2020 I'd made this split pea soup and I found it to be a keeper! I omitted the potatoes and used 1 lb. bacon, cooked and crumbled, 8 bouillon cubes (chicken) with 10 cups water to equal the broth! I'd used the carrots, celery, onions and 1 tsp. of pepper. This is a delicious soup!
I had never added potatoes to Split Pea Soup until a friend suggested it. I mash them when the soup is finished cooking and find it gives the soup a richer, creamier flavor.
A favorite of mine, but skip the potatoes/
After so many great reviews I’m making this now!! Thanks everyone! I’ll let u know. ??
Loved the vegetables and spices in this recipe, easy to make and easy on the budget. Best Pea soup I ever made!
Thick, chunky and oh so good. It’s a very hearty soup indeed. I omitted the potatoes. I also sautéed the vegetables before adding the water. Poultry seasoning, marjoram and basil were new additions in this type of soup for me. They really lit up the lights in the soup. I’m so happy that I have more to enjoy. ToH - V F E
I love this soup!. The second time I made it the peas were hard. the peas were old. No problem since.