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

Hearty Split Pea Soup Recipe

Read Reviews
5 44 54
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


  • 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

1/2 cup: 199 calories, 2g fat (0 saturated fat), 11mg cholesterol, 352mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat.


  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

Reviews for Hearty Split Pea Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Psalm127-3 User ID: 7749892 261694
Reviewed Feb. 22, 2017

"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."

mwalker21 User ID: 987317 257891
Reviewed Dec. 9, 2016

"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."

denisewinter User ID: 3915923 257551
Reviewed Dec. 1, 2016

"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."

ItsMandi User ID: 7811950 247615
Reviewed Apr. 28, 2016

"I have been using this recipe for over 10 yrs! Soooooo good!"

[email protected] User ID: 26249 246322
Reviewed Mar. 30, 2016

"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."

[email protected] User ID: 1665956 245974
Reviewed Mar. 24, 2016

"This is a good tasting hearty soup. I always add Italian seasonings and garlic to my soups. The ony thing differnt I'll do next time, and it's only because it's a family preference, is strain the soup and smooth it through the food processor. The taste is great, though!"

GramaCathy User ID: 6313104 243564
Reviewed Feb. 9, 2016

"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!"

DawnLockhart User ID: 3466471 238007
Reviewed Nov. 24, 2015

"Very good soup! Hearty and very healthy."

barefooter175 User ID: 8606943 237234
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."

muffbear74 User ID: 209131 217793
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!"

Loading Image