If everyone knew how easy and great tasting this soup is, they'd be making it all the time! I liked the fact it didn't make too much too! I did add some garlic and used half chicken broth and water! Thanks for posting this one.
I cook the ham hocks for 1 hour to make bone broth, then made the soup. Very delicious and the bone broth adds nutrients and extra flavor.
I just purchased a pressure cooker and this was the first recipe I made. It was delicious! My husband totally enjoyed it also. I think I will like making food in my pressure cooker, just like my mother used to.
A winner, but don't ignore step 2. I head pea soup all over as my pressure cooker was too small for all the ingredients. 2 tsp of salt was tad bit much. I'll never buy canned split pea soup again. So easy, so good!
Very good recipe, I added a few more carrots. Was alittle thin when it was finished, but the next day, like all pea soup it thickened and the true flavor came out. Thanks KEA, great recipe and will make again.
I can't make enough of this soup! We consider ourselves split pea soup snobs - this passes the test. Using a bit of smoke and ham stock works well - turkey ham makes it a bit more healthy, but 1/2 lb of bacon makes it mighty tasty ;)
This was an excellent soup! I made it on a whim, because I was hungry, wanted something quick, and I had the ingredients on hand. It was delicious, and I will definitely make this again and again. Easy, simple, lovely.
I actually wasn't really looking forward to eating this... just made it because I had some split peas to use up and was on a tight budget. I don't normally like split pea soup, but this was amazing! I didn't have any ham so I used a 1/2 pound of bacon that I cut up into small bite-size pieces (didn't precook it at all). It was so good! The bacon just melt in your mouth and didn't have a fatty texture at all. As far as salt goes I think I added about 2-3 tsp. I will definitely be making this again!
Recipe was very easy and good. The Sherry really added flavor!
Made this yesterday. The only change I made was to use 48 ounces of reduced sodium chicken broth, and the rest water. It came out so creamy,and thick.The vegetables came out so tender. Tastes great.Thank you for such a nice recipe.