Green split pea soup

I always make mine with a smoked pork hock. How/why was it too sweet? What ingredient is in it that is sweet? Can you add more pepper? or thyme?

Paprika.....cumin maybe.

Was there also some carrot in it that you forgot to mention, Arbon? That would make it sweet.
Or, use a sharper onion.
Or, your ham was sugar cured.
You can always add a bit of white vinegar to the soup, tasting as you add until it's right.

Agree with Anon. - if it's needs balanced vinegar or lime juice, say, is the way to go.

No carrots, the sausage was not sweet, but the 2 large onions did disapear on the second day.

"The wife" cooked the peas, and when I asked about the scum on the top, she said "that's not scum, that is now called foam"

Carrot was the first thing I thought of, as well. Too much onion might make it sweet, especially if you sauteed the onions first.

Hmmm...

Normally we make pea soup with a large ham bone, and the left over ham bits, but we wanted to use up the smoked sausage.

It was a new bag of onions, and they did make my eyes water, which is unusual for me.

Also the split peas were larger than normal and from a new bag.

I will remember the acid next time, if there is a next time.

both carrots and onions (sauted) will sweeten, so you can either reduce or both. Add more salt (wasting a good product in my opinion), or as noted, something acidic, or cumin, or dill or pepper or bay leaf. Personally I just add rany of the aforesaid easonable stuff until it tastes good.