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Hearty Split Pea Soup Recipe
Hearty Split Pea Soup Recipe photo by Taste of Home

Hearty Split Pea Soup Recipe

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5 37
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 12 servings

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

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.

Directions

  1. 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).
Originally published as Hearty Split Pea Soup in Taste of Home October/November 1996, p29

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.

Reviews for Hearty Split Pea Soup

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 24, 2015

"Very good soup! Hearty and very healthy."

MY REVIEW
Reviewed Nov. 12, 2015

"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."

MY REVIEW
Reviewed Jan. 13, 2015

"I made it without the potatoes tonight, and it was just as good. A wonderful dinner choice for a cold night!"

MY REVIEW
Reviewed Dec. 30, 2014

"My husband and i love this soup."

MY REVIEW
Reviewed Nov. 21, 2014 Edited Nov. 24, 2014

"This was terrible!! The peas were rock hard!! I followed the directions just as stated! I was very upset. Not only did I waste my time but I wasted my money!"

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