By Engrossed on November 20, 2006
Photo by yogiclarebear
Photo by yogiclarebear
"Made this up tonight. I compared some recipes and then used what I had. Turned out very tasty! Bet it would be good vegetarian too. Great served with herbed croutons and shredded Parmesan cheese!"
Serving Size: 1 (174 g)
Servings Per Recipe: 6
"Very good and easy! Skipped the sherry adn marjoram - and used fresh chives instead of the dried. Next time I will decrease the water to 1 cup to make a thicker soup. Thanks for sharing!"
"I really liked this! I'm not fond of sage so I decreased the amount to 1/8 tsp. I wonder if that's the spice others didn't like. I also threw in a tsp of parsley for the heck of it. I think this would be more flavorful with a ham hock, smoked pork butt bone, etc, but the canadian bacon is a nice lower-fat choice. DH shuns soup so I went for thickness and decreased the water to 1 cup. It was still a soup. And a darn good one at that. Thanks!"
"This is a thick and flavourful soup. My son didn't care for the spices. Next time I will change the spices a bit. It is very filling and a lovely colour. I think I may used chicken broth next time. I didn't find it too salty as someone had mentioned. Thanks for sharing your recipe. I really enjoyed it and am looking forward to leftovers for lunch at work!"
"Warming and yummy! I used all water and added a smoked pork butt bone I had frozen from my pulled brisket. Thanks for the comfort!"
"Boy, was this good on a cold day! And EASY!!! Thanks for posting this one!"
"Overly complex; too many spices. The human mouth cannot possibly appreciate all these flavors in one dish. Just choose three spices that compliment the pork and onions. Less is more."
"Husband and I loved this soup. Only ingredient I didn't have was the chives, so left those out. We quite liked the herbed flavor and nice smokiness from the Canadian bacon. Thanks for a hearty, healthy, flavorful soup--perfect for lunch."
"Very flavorful with the herbs. I used brown lentils and diced smoked ham."
"This was great, thanks! Lovely consistancy. My family, including young kids, gobbled it up. I made this in one crock pot and a veg pea soup in another crock pot (different recipe). I found the veg one so bland that I ended up adding most of the spices in this recipe to it. The only things I changed with this recipe is that I forgot about the sherry and had to use green lentils as I was out of red. I also added 1 diced carrot. I layered it in the crock pot with peas & lentils on the bottom, followed by veg, then spices and broth/water. Followed what other recipes said and did not stir it, let the crock pot work its magic. Don't be tempted to put in 6 cups of broth, it would be too salty. Next time I would use 3 cups stock and 3 cups water. Of course, it will depend on the type of stock or broth you are using. Thanks very much!"
"I made 2 servings on the stove top in a saucepan, sans sherry. It was done in 2 1/2 hrs. I used yellow split peas with the red lentils. It came out very nice and the Canadian bacon was great in it. DH wasn't in love with the herbs but I did love their addition to the soup. It's a good heavy soup with a rich taste that is lovely on a cold winters day. The low fat content is a real +."
"So hearty and tasty. Also quite flexible as I adapted to what I had on hand. Into the crockpot I threw an old ham bone from the freezer, 3 cans of chicken broth, 1 cup each split peas and brown lentils, the veggies and all the spices. Cooked it on low all day. At the end, I tipped in some red wine (maybe a quarter cup). It was too salty, but I really loved the blend of flavors."