• 105minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, H
MineralsNatrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (16 -20 ounce) package dried split peas, green, rinsed

  2. 8 cups water

  3. 2 medium potatoes , peeled, cubed

  4. 2 medium onions , peeled and chopped

  5. 2 large carrots , peeled and chopped

  6. 2 stalks celery , washed and chopped

  7. 2 cups cooked ham , trimmed of fat, diced

  8. 4 -5 teaspoons chicken bouillon powder or 4 chicken bouillon cubes

  9. 1 teaspoon dried marjoram

  10. 1 teaspoon poultry seasoning

  11. 1 teaspoon dried sage

  12. 1/2 teaspoon dried basil

  13. 1/2 teaspoon ground black pepper , to taste

  14. 1/4-1/2 teaspoon salt , to taste

Instructions Jump to Ingredients ↑

  1. Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).

  2. Stir, then bring to a boil over high heat.

  3. Don't walk away from the soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.

  4. As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.

  5. Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.

  6. Give the finished soup a taste test and adjust salt and other seasonings as needed.


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