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
Category: Soups, Stews and Chili
Cuisine: not set
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
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