Dried peas and beans have long been menu standards of the winter months. Richly flavored split peas paired with smoked ham hocks is a classic cold-weather combination. Top with buttery croutons before serving, if you like.
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Customer Reviews for Split Pea Soup
Review 1 for Split Pea Soup
March 12, 2014
Cooks for:1 to 2 people
Would You Recommend? Yes
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Excellent -- satiny smooth and delicious!
March 12, 2014
I've never liked the traditional, green version of split pea soup, but love this golden yellow version. The first time I made it (on a snowy January day in Vermont), I subbed in the bone from our Christmas ham for the ham hocks on the ingredients list; the second time, I didn't have a ham bone, so purchased ham hocks at the grocery store. In both cases, I used whole yellow peas rather than split -- I couldn't find the split variety. I used canned low-fat, low-sodium chicken stock and a slow cooker (on high) on both occasions, though I prepped the vegetables on the stove before adding them to cooker. I started the soup in the morning and the peas were soft and the soup ready for pureeing by early afternoon. The soup earned rave reviews all around, and the leftover soup froze well and tasted every bit as delicious after thawing and reheating -- another big plus.
Pros: Yield, Good Value, Easy, Healthy, Appearance, Will Make Again, beautiful texture and color