For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a 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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1/2 cup: 199 calories, 2g fat (0 saturated fat), 11mg cholesterol, 352mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
