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Hearty Split Pea Soup

 Hearty Split Pea Soup
For a different spin on 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. -Barbara Link, Alta Loma, California
12 ServingsPrep: 15 min. Cook: 1-1/2 hours

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 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

Directions

  • 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).
Nutritional Facts: One 1-cup serving (prepared with lean ham and reduced-sodium bouillon and without salt) equals 199 calories, 2 g fat (0 saturated fat), 11 mg cholesterol, 352 mg sodium, 32 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.