There’s a reason for the saying “the fog was as thick as pea soup.” The Dutch consider split pea soup good when a wooden spoon will stand up in it. The dried legumes are beloved all over Europe and ...

Note: When preparing dried peas, you may need to add more water as it cooks. Keep the lid on as it simmers to keep the water from evaporating and the soup will cook more quickly. If you like a ...

Tuck this recipe away for a cold winter day. Bring ½ cup water to simmer in large saucepot over medium-high heat. Add onion, and cook about 5 minutes, until translucent. Stir in ginger, and cook 1 ...

Split pea soup was a regular in the rotation at our house when I was growing up. My mom always made it with a ham bone, just to wring the last bit of value and flavor from a leftover before throwing ...

Ina Garten's pea soup, formally Parker's Split Pea Soup, is easy to prep with only 10 ingredients and simple cooking instructions. Plus, it turns out just as good with substitutions. This probably won ...

This recipe is from “Soup’s On” by June Ruopp. She says it is one of her husband’s favorite soups. Add a salad, hot bread or rolls, and you have a meal fit for a king. Heat bacon drippings in a large ...

If you've got a ham bone or bits of ham, split pea soup must be on the menu. Most contain carrots, onions, celery, and ham bone (a bone is ideal here, but if you only have ham, simmer the split peas ...