"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hearty Split Pea Soup Recipe

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This recipe for Hearty Split Pea Soup, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


1 (1 lb.) bag dry split peas
8 c. water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 c. cubed cooked corned beef or ham
1/2 c. chopped celery
5 tsp. chicken bouillon granules
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1/2 to 1 tsp. pepper
1/2 tsp. dried basil
1/2 tsp salt

In a Dutch oven or soup kettle, combine all ingredients; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 to 1-1/2 hours or until peas and vegetables are tender.

Number Of Servings:
Number Of Servings:
12 servings/ 3 quarts




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