Mom's Split Pea & Ham Soup w/ a twist
This hearty, smoky, peppery, delicious soup is sure to hit the spot!
INGREDIENTS
- 1 package (16 ounces) dried split peas
- 8 cups water
- 2 medium potatoes, peeled and cubed (add ham w/ bone in optional for old fashioned version)
- 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
- 1 teaspoon of Sola Seasonings (Click to order - optional but highly recommended for a cajun spicy kick)
DIRECTIONS
- 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).
Originally published as Hearty Split Pea Soup in Taste of Home October/November 1996, p29
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