Servings: 6 to 8 as a first course, 4 as a main course
This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.
Make Ahead Tips
The soup can be cooled and refrigerated for up to 3 days, or frozen for up to 3 months. It will thicken as it cools, but will thin again when heated. Reheat slowly, adding water as needed, to prevent the bottom from burning.
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I made this using a leftover ham bone. It was very tasty. There was something a little sweet about it that my husband didn’t love - I did adda few extra carrots so I may back those off next time to see if it reduces the sweetness. I will be making again right after we finish the Christmas ham!
My husbands favorite split pea soup. Added the full amount of water cooked uncovered for half the time and partially covered the rest of the time because soup was becoming too thick. End result: a perfect consistency. Hearty enough to make a meal. I also added about 2 cups of diced ham and finished it off with an extra sprinkle of cayenne for an extra kick.
Excellent. Made as directed. Wonderful flavor.
15 cups of water was too much. Even after extending the final simmer from 10 minutes to 30 minutes, it's still far too runny. Next time I'll start with 12 cups and add water later if needed.That said, the flavor, albeit watered down, is excellent, and I do look forward to making it again only thicker (and with considerably more ham).
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