An easy recipe for classic split pea soup flavored with thyme and a smoked ham hock, with the option to make it vegetarian.

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 ...

Whether you use bacon, a ham hock or paprika, this recipe for a classic split pea soup is satisfyingly smoky. That smokiness infuses the split peas, which are added in two batches. The first portion ...

The pea soup Taix French Restaurant, served on Sunday nights is flavorful and has just the right consistency -- neither too thick nor too thin. In a 6-quart heavy-bottomed pot, combine the onion, ...

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Dice carrots. Sauté carrots, onions and celery in a pan to create a mirapoix. Once the onions are translucent, combine the rest of the ingredients, except for plantains and chicken, into a large pot ...

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 ...

Read full article: Soup-er Tuesday: Taste-testing Chrissy Teigen’s parmesan minestrone Full disclosure: My photos of this soup were SO ugly, but this is honestly *very* close to what it will look like ...