Parker's split pea soup from The Barefoot Contessa Cookbook (page 73) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 05, 2021

    This was just okay for us. It's a classic split pea soup (in a really large quantity), but I can't help feeling like I've had better.

  • Laura on December 28, 2020

    Made this with some of the leftover ham from our Christmas dinner. It was really delicious, very reminiscent of the split pea soup my mother used to make. I realize that the recipe is vegetarian and doesn't actually call for ham. But, to my mind, there's no split pea soup without ham! Also, I only had 1 lb of split peas so only made half of the amount -- it still produced a lot of soup! The leftovers thickened up quite a bit and it was necessary to thin out the soup with some broth.

  • anya_sf on January 09, 2020

    I used yellow peas and canned chicken broth, adding salt to taste. I mixed in chunks of ham near the end of the cooking time. The soup was quite flavorful ad good, but watch for scorching towards the end.

  • pattig on December 04, 2017

    I used rutabaga instead of potato and the soup was excellent. Will be my go-to for split pea soup now.

  • imaluckyducky on December 11, 2013

    Pg. 73 I used this recipe as the base for making a split pea and ham soup. It was, by far, the best version I have ever tasted. Added the ham bone with the water at the beginning and then added about a pound of chopped leftover ham when the second portion of split peas were added (after about 40 minutes). Didn't have oregano, but marjoram was an excellent substitute. I left out the potatoes only because I wanted to freeze the leftovers. Will make again!

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