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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. -Barbara Link, Alta Loma, California 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 |
Directions:
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. Yield: 12 servings (3 quarts).
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