Home > Recipes > Hearty Split Pea Soup

Hearty Split Pea Soup Recipe

For a different spin of traditional split pea soup, try this recipe. The flavor is peppery rather than smoky, and the corned beef is an unexpected, tasty change of pace.

This recipe is:

Diabetic Friendly

[X]

Rate Hearty Split Pea Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Split Pea Soup Recipe

Prep: 15 min. Cook: 1-1/4 hours

Yield: 12 Servings

15 75 90

Ingredients

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons low-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt-free seasoning blend

Directions

In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. Yield: 12 servings (3 quarts).

Lighter version: Hearty Split Pea Soup

Nutritional Facts 1 cup equals 278 calories, 8 g fat (0 saturated fat), 39 mg cholesterol, 495 mg sodium, 34 g carbohydrate, 11 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Hearty Split Pea Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p93