Hearty Split Pea Soup Recipe
- 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(12)
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This recipe is great!!! I can't wait to make it at my next family gathering!!
This soup is great!! I used chicken broth instead of water and I added four cloves of garlic in place of the pepper.
This was great!! I used chicken broth instead of water and added a few cloves of garlic instead of pepper.
Delicious. Warming. Comfort. YUM!!
I made this tonight and it was excellent! My husband said it blew the socks off the split pea soup a friend makes with his grandfather's recipe.
The only change I made was 1) no black pepper because I don't like it, 2) Swanson's chicken broth instead of the water and bullion, and 3) didn't add salt since the broth was loaded with it.
I used cubed ham from Wal-Mart and julienne carrots. We both agree that this chunky version makes the soup much heartier that traditional recipes. Super easy! It will be in the rotation this winter. Thanks!
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