About this recipe: This makes a thick and hearty split pea soup. It tastes even better reheated.
Crockpot variation: Put all ingredients into crockpot (no need to cook onions first, and oil can be omitted). Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). More flavor: Use vegetable broth instead of water. Double all spices except for salt. - 26 Feb 2006 (Review from Allrecipes US | Canada)
This is a great recipe. That being said, I'll mention a few things I did differntly. First of all, I soaked the peas in water for about 8 hours prior to cooking. I omitted the barley, and I substituted olive oil for vegetable oil. I sauteed the onion, celery and (3) bay leaves together. I also omitted the potatoes, and put all of the herbs in the pot with the peas and 8 c. water, rather than waiting until the peas had cooked 2 hours. The only ingredient I added after cooking for 2 hours was the carrots. After adding them and another cup of water, I let the soup simmer about 1 more hour. It's really a delicious, hearty soup. I didn't find it to be too thick, possibly because I soaked the peas first. - 05 Feb 2003 (Review from Allrecipes US | Canada)
When she says it makes a thick soup, she isn't kidding! I love thick soup but this was ridiculously thick, too thick to be soup. All 7 1/2 cups of the water was used up and the solid then started to burn the bottom of the pan. I added 4 more cups of water, which turned out to be PERFECT, so I'd definitely recommend using a total of 11 1/2 cups water for anyone making this soup! The taste was delicious, and I blended abotu half the soup for a better consistency, but either way it tastes fine, just depends on your preference. I only used one potato cause that's all I had around the house but it was still good. Definitely one of the best soup recipes I've tasted! Thanks!! - 09 Dec 2002 (Review from Allrecipes US | Canada)