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Hearty Split Pea Soup

Total Time

Prep: 15 min. Cook: 1-1/2 hours

Makes

12 servings (3 quarts)

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California
Hearty Split Pea Soup Recipe photo by Taste of Home

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

  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.

Hearty Split Pea Soup Tips

Are dried split peas the same as green peas?

Dried split peas and green peas are actually the same thing! Split peas are green peas that have been peeled and dried.

Do split peas need to be soaked before cooking?

Soaking split peas before cooking them is a great way to save time. If you forgot, don't fret! You can still use them right away, but your cooking time will be longer. Soaked peas will take about forty minutes to cook, and non-soaked about an hour and a half.

What goes with split pea soup?

A slice of our pillowy, crusty Dutch Oven Bread is perfect for dunking a piece of crusty bread into this delicious soup! Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition 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.

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