What's the best way to make Split Pea Soup?!


Question: I need a easy but tastey recipe that would feed about 8 people that are big eaters.
Any suggestions?
Any ideas on what I should serve with it?
Crispy fresh salad and rolls?
Anything else, or better ideas?
I am making this for my husband's family and want it to be perfect!!!


Answers: I need a easy but tastey recipe that would feed about 8 people that are big eaters.
Any suggestions?
Any ideas on what I should serve with it?
Crispy fresh salad and rolls?
Anything else, or better ideas?
I am making this for my husband's family and want it to be perfect!!!
If you have a crock pot this is a whole bunch easier because you don't have to worry about stirring, but if you don't you can make it in a soup pot. You do have to tend to it more though.

Sautee up 1 whole onion, 1 clove of garlic, 1 stalk of celery, e meduim peeled, diced white potatoes, and one carrot all diced. Just for about 5 minutes with a little bit of salt and pepper in olive oil. Pour this in the crock pot. Then add 1 ham hock, if you are adverse to pork or would like to cut the fat, you can use a smoked turkey leg, although I must admit the hamhock is a lot better. Then pour in dried halved peas that you have soaked overnight in water and salt. Then pour in 2 1/2 boxes of chicken stock. Add 1 sprig of thyme and a bay leaf, about 1 tbsp of S&P. Let this cook on low for about 6 hours in the slow cooker. If you want more protein add 1 large cubed ham steak for the last hour. Another think I like to do is add a box of baby peas, if your soup is too thick add a little more chicken stock. Taste before you serve for seasoning and remove the ham hock or turkey leg.

I know that soup and salad are a very common combination, but pea soup is so warming and heavy, it does't seem that it work well with salad. I think it's Pepperidge farms that makes a frozen roll that you pop in the oven for about 10 minutes. That would be really good.
So Sorry!!!!!!
I meant to say Thank you!!!
I really appreciate the time you took to type this recipe for me.
I will think of you when I am eating this great tasting soup. Report It

Other Answers (2)


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  • charlieandluella's Avatar by charliea...
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  • the recipe I use is on the bag of split peas. I always use a very meaty ham bone, not a hock. The whole process takes about 4 hours. Pea soup is always good with corn bread, and a hearty salad, such as spinach. This is a homey meal
    This is my own recipe. It's very easy (maybe a bit time-consuming), and super-delicious.

    Green split peas can certainly be substituted for yellow, if you like.

    Yellow Split-Pea Soup

    one (1-pound) bag, dried yellow split-peas (about 3 1/2 to 4 cups)

    2 14.5-ounce cans reduced-sodium chicken broth*
    1 14.5-ounce can beef broth*
    (* or, substitute 1.5 quarts of home made broth: chicken, beef, or vegetable)

    1 TBS unsalted butter

    1 TBS olive oil

    1 medium-sized red onion, chopped (about 1 cup)

    3 to 4 stalks celery, chopped (about 3/4 cup)

    about 1/4 pound finely-diced ham or prosciutto (about 1/2 to 3/4 cup, diced)

    1 or 2 cloves fresh garlic (depending on your taste), minced

    1/2 tsp dried basil leaves

    1/2 tsp dried thyme leaves

    1/4 tsp dried dill weed

    1/4 tsp ground cayenne pepper

    salt and freshly-ground black pepper, to taste

    1 to 2 cups water, as needed

    about 1/4 cup freshly-chopped parsley (for garnish)

    First, thoroughly rinse the dried split-peas in cool water; drain them in a strainer, then rinse again. Set aside, with the strainer over a bowl. Do not use a collander; the split-peas will just fall through!

    In a large (2-quart or larger) pot, add the butter and olive oil, over medium-high heat. When the butter is melted and a bit foamy, add the onion and the ham/prosciutto. Stirring frequently with a wooden spoon, allow the mixture to brown slightly. Do not reduce the heat.

    After about 3 to 4 minutes, add the celery and the garlic. Cook for another 3 or 4 minutes, stirring frequently. At this point, it won't brown much more.

    Add all of the broth to the pot; be careful, the first couple of ounces will probably vaporize very quickly. Don't get burned! Raise the heat to medium-high, and allow the mixture to begin to boil. When it's boiling, carefully dump in the rinsed split-peas....they tend to stick together, so watch out for splashing.

    At this point, add the basil, thyme, dill, and cayenne pepper. Hold off adding the salt and black pepper until the end of the cooking process. Stir the mixture, and allow it to return to a gentle boil. Place a vented lid on the pot (or, place a non-vented lid on, but leave it at an angle to allow steam to escape). Reduce heat to low, and forget about it for about 20-30 minutes.

    After the soup has simmered for 20-30 minutes, give it a good stir. The peas should have begun to break down by this point; alot of "pea material" will settle to the bottom of the pot (sorry, I can't think of a nicer way to describe that!). Replace the vented lid, and allow the soup to simmer gently for another 30-45 minutes. At this point, though, you'll want to check on it every 10 minutes or so. If it's getting too thick or boiling too rapidly, add about 1/4 cup of the water. After 10 more minutes, you can add more water, if necessary. The idea is to have a soup that's thick, but NOT dough-like. Also, keep in mind that the soup will thicken all by itself when it's in the serving bowl.

    When the soup is fully cooked, there shouldn't be any real pieces of split-peas left.

    Now is the time to taste the soup, for seasoning. Add some fresh-ground black pepper, to taste, but be careful with the salt! The broth already has salt in it, and so does the ham (or the prosciutto).

    When ready, ladle the soup into bowls; top with fresh, chopped parsley. Like any hearty soup, this stuff is best served with some nice, crusty bread alongside. You might also try grating some Romano or Parmesan cheese onto the soup.

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