Hearty Split Pea Soup from Taste of Home

By lovemygolden

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.

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

Preparation

Step 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.

Nutritional Facts One 1-cup serving (prepared with lean ham and reduced-sodium bouillon and without salt) equals 199 calories, 2 g fat (0 saturated fat), 11 mg cholesterol, 352 mg sodium, 32 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.