Hearty Split Pea Soup

By flour_arrangements

BARBARA LINK • Rancho Cucamonga, California

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

Details

Servings 12

Preparation

Step 1

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.