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Title: Hearty Split Pea Soup
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 12 servings

16 oz Bag dried split peas
8 c Water
2 md Potatoes; peeled, diced
2 lg Onions; chopped
2 md Carrots; chopped
2 c Cubed, cooked, corned beef
1/2 c Chopped celery
5 ts Chicken bouillon granules
1 ts Dried marjoram
1 ts Poultry seasoning
1 ts Rubbed sage
1 ts Pepper
1/2 ts Dried basil
1/2 ts Salt; optional

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.

Barbara Link, Alta Loma, California

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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