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Vegetable Split Pea Soup

For a different spin of 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.
  • Total Time
    Prep: 15 min. Cook: 1-1/4 hours
  • Makes
    12 servings (3 quarts)


  • 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 low-sodium 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-free seasoning blend


  • In a Dutch oven or soup kettle, 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.

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Average Rating:
  • dublinlab
    Nov 19, 2017

    Very good, very easy. I used veg broth instead of chicken. I would make this again. Everyone loved it. Janet VFE

  • roseholste
    Aug 27, 2014

    Very good. A change from the run of the mill soup. We really liked the subtle seasoning. I did use cubed beef in place of the meat because I had it on hand and added a tiny bit of Tones Hickory Smoked salt.