- 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 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, optional
- In a Dutch oven, 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).
Reviews for Hearty Split Pea Soup
"this was very good. must admit to not using a couple of spices (basil&marjoram). tasting the flavor along the way didn't think they were needed, somehow basil just didn't sound right to my taste buds, not saying it's wrong just didn't need to use.we are such fans of split pea soup."
"Yes, I can see why this is an award winning recipe. It was PHENOMENAL! The only change I made was I added some hickory smoked kielbasa. My 4 year old grand-daughter loved it also and asked for another bowl."
"Fantastic recipe! I used ham, added an extra carrot and am not a fan of sage, so I left that out. Followed the directions and the flavor was delicious."
"I have been using this recipe for over 10 yrs! Soooooo good!"
"WOW great flavor, when I was making this recipe and I just got it boiling the whole house smelled like sage and I thought Oh No this isn't going to be good but after letting simmer for 2 hours it turned out fine, actually really good there isn't an over powering sage flavor like the smell I got from cooking it, it has lost of flavor and isn't watery I will make this again, thanks for the recipe."
"I have made this 3 times recently using the cubed ham option! Freezes wonderfully. I freeze in individual servings to take to work for lunch! As the recipe says, cube potatoes as they need to be larger than the chopped onions & celery as we all know, they cook quicker. As soon as the peas are tender, the soup is done. It's incredible!"
"I made this soup almost as indicated. I doubled the recipe. For the eight cups of water and five teaspoons chicken bouillon, I had used 64 oz. of chicken broth. For the 1 teaspoon dried marjoram, I used thyme. I did not use the one teaspoon of poultry seasoning. I did everything else as the recipe called for. I cooked this in a two gallon cast iron kettle.The soup is fantastic. I had the pastor over for lunch - this soup and grilled cheese sandwiches and he asked for the recipe. He loves split pea soup. Another friend is getting a quart. I have three quarts left over and they are now in the freezer. I am very pleased with how things turned out."
"I made it without the potatoes tonight, and it was just as good. A wonderful dinner choice for a cold night!"