Taste of Home
Hearty Split Pea Soup
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
YIELD: 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
Ingredients
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1 package (16 ounces) dried split peas
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8 cups water
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2 medium potatoes, peeled and cubed
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2 large onions, chopped
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2 medium carrots, chopped
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2 cups cubed cooked corned beef or ham
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1/2 cup chopped celery
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5 teaspoons chicken bouillon granules
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1 teaspoon dried marjoram
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1/2 to 1 teaspoon pepper
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1/2 teaspoon dried basil
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1/2 teaspoon salt, optional
Directions
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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.
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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