Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaf, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, carrots, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Goya green split peas, granulated sugar, Green Giant, ham, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, low-sodium, McCormick spices, minced garlic, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, split pea soup, Swanson chicken broth, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white and yellow onion
Growing up, I had split pea soup for dinner every day. It was my grandmother’s recipe and she served it to me every single day. Over time, I got so bored of it and vowed never to make it again. That is, until I got married and found out split pea soup is my husband’s favorite soup. So here I am, having it for dinner quite often, but I’ll tell you, I don’t regret it at all.
This soup is even better than my grandmother’s recipe and it brings back so many wonderful memories. I love making this on a rainy day to cuddle up at home and sip on while watching a movie. This is also a family favorite, because everyone who has tried it, has loved it.
Recipe and photo courtesy of Sophia Inza
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Quick Tip: Add more chicken broth for a creamier soup.