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Vegetable Split Pea Soup Recipe

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 YIELD: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 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


  • 1. 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. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup: 278 calories, 8g fat (0 saturated fat), 39mg cholesterol, 495mg sodium, 34g carbohydrate (0 sugars, 11g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Reviews for Vegetable Split Pea Soup

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roseholste User ID: 2524778 162432
Reviewed 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."

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