Swedish Yellow Split Pea Soup with Ham

From EatingWell: January/February 2012

This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.

Swedish Yellow Split Pea Soup with Ham Recipe

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13 Reviews for Swedish Yellow Split Pea Soup with Ham

07/21/2012

Anonymous

Recommends this recipe

A couple of changes make this soup great!

I changed it up a little bit. I put all chicken stock in instead of 4 cups of water. Also, add the ginger at the very end when it is done cooking. I also added more veggies- put in whatever veggies you like.

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04/16/2012

Anonymous

Ok, but I wouldn't make again

I tried this to use up some leftover Easter ham. I used twice as much ham as the recipe called for, and the ham was the best part of the soup. I found the cooking times to be accurate; my soup was done after 5 hours on high, although I let it cook about an hour longer than that. I didn't taste the marjoram or ginger at all. Hubby and I added a lot of hot sauce to the finished soup to try to spice it up.

Pros: easy

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02/28/2012

Anonymous

Recommends this recipe

Yummy hearty soup

When I made this, it actually took 7 hours on high before the peas started to break down and get all creamy and chunky. Other than that, it's a home run!

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02/28/2012

Anonymous

Recommends this recipe

Super tastey and hearty

Made this for the first time over the weekend and was so impressed. It was thick and hearty and full of flavor without any thing added at the table. I used a pound of regular split peas and threw in a ham hock for good measure, but the rest I followed to the letter. I cook for the week on Sunday and this reheated perfectly in the microwave Monday evening. Sadly, I can only compare this to the famous name brand canned soup, but this was even thicker, heartier, and tastier. My husband even gobbled it up and he hates peas! I wasn't a fan of the carrots, but I think that was more my prep work than anything. I think I'll try shredding them next time. And yes, there will definately be a next time!

Pros: Ingredients easy to find, comes together fast

Comments

02/24/2012

Anonymous

I haven't tried this recipe yet, but from looking at the method, I can see why one reviewer found it bland. It would probably be improved by sauteeing the onions, carrots, celery in a saucepan (with some salt and pepper) before adding all the stuff to the crockpot.
Sauteeing brings out more flavour/sweetness in veg's, due to the browning. But if you just dump all the ingredients into the crock pot still raw, you basically have boiled veggies -- no browning is possible in all that liquid, less flavour is created. I had an EPIC FAIL with another EW recipe that just boiled all the stuff together (called "Broccoli white bean cheddar soup", I think. It was foul and a real waste of ingredients. On the bright side, most EW recipes I've tried are keepers.

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