Vegetable Split Pea Soup

Name: Vegetable Split Pea Soup
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 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

14 ingredients

1 steps

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 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

Directions

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.