This DID NOT work for me. I checked it after 1 hr 45 min and it was watery and the peas and ham weren't even half cooked. I had to hard boil it just to eat at a decent hour.

By Weavo on May 12, 2010 04:18 AM

I made this (in the oven, so easy) using my corned beef & cabbage liquid. then partially pureed it with a stick blender.

INCREDIBLE!!

By rich in stl on March 22, 2010 02:24 PM

Someone has to ask the question -- why are you baking split pea soup? Is it a superior method to stovetop in a stock pot or crock pot? Or is it because you're trying to put a new spin on a classic thing? I'll believe the latter until you tell me differently.

By kaysyrahsyrah on March 21, 2010 10:28 PM

I know I've mentioned this before but, this being almost St. Patty's Day and all, I use my corned beef liquid and leftover corned beef to make split pea soup. The celery and carrots, cut into about 1/4 " dice, look really pretty floating in the soup. I'll also be using the ham bone after Easter for another batch. The ham bone I'll definitely do in the Crock Pot. I love split pea soup!

By KailuaGirl on March 12, 2010 09:45 PM

This is almost identical to my crock pot recipe as well, although I usually through in a couple of chipotles

By heatherkay on March 9, 2010 07:27 PM

The same recipe works in a crockpot too, just put all the ingredients in it and cook on low all day. Delicious!

By benbenberi on March 2, 2010 09:32 PM

I made this recipe this weekend. I used one ham hock. I don't like too much ham in my soup. It turned out perfectly and made making soup (pretty easy to begin with) even easier.

By emfelix on March 1, 2010 03:03 PM

just fetched it from the oven, and yes the rind of parm was a good idea. this is fantastic!

By jabscoffier on February 17, 2010 07:03 PM

just put it in the oven. rather than a ham hock, i threw in a rind of parmigiano for some umami. good idea?

By jabscoffier on February 17, 2010 05:02 PM