Split pea soup failure

This is the second time I have tried to make yellow split pea soup just like my Norsky mama used to make and failed miserably.  In the States, the peas break down after a few hours cooking to make a thick, lovely puree.   The first time I made it, I did a quick soak and cooked with a ham hock so when it never broke down, I thought that the salt had made the peas tough and the quick soak did not allow for enough penetration into the pea. 

This time, I did an overnight soak and no salt in the water. But the peas still did not break down although they were cooked for several hours.

Has anyone else had a similar experience?  Or does anyone have a suggestion?

I miss my comforting soup!

Kathleen

Which split peas are you using?

I have great success without soaking the split peas. Are you using the green ones? Are you cooking it really slowly over a low heat?

I have had the same bad luck with split peas!  Soaked overnight and cooked for ages.  They were brought to a boil and then cooked on simmer for hours (no salt) and never got soft enough to be edible.

I gave up and now I use yellow dal--same size and shape and they are split like the peas.  Once you've got your spices and seasonings and everything else in it tastes pretty much the same; the only difference being that they are yellow and not green.

My Bubby (Grandmother) make wonderful split pea soup.

I gave up and now I use yellow dal--same size and shape and they are split like the peas.  Once you've got your spices and seasonings and everything else in it tastes pretty much the same; the only difference being that they are yellow and not green.

This was going to be my suggestion, too.  Get yellow lentils.  They are easier to cook than the green, I've found.

Agreed. You might be buying peas that are made for mushy peas or pease porridge which, IIRC, are cooked differently.

This makes me hungry!  My mom mentioned that she's going to make some pea soup soon.  She does everything like split-pea soup, but uses whole peas instead.

Agreed. You might be buying peas that are made for mushy peas or pease porridge which, IIRC, are cooked differently.

You mean pease pudding? My FIL has been making that a lot lately with the yellow split peas and ham, but I have no idea what his method is for that. I wonder if you could take his method and just alter it a bit with more water and get soup?