Source:

Classifications: Soups and Stews

Qty Measure Ingredient

------------------------------------------------------------

1 bag (1lb) dry split peas

8 cups water

2 medium potatoes, peeled & cubed

2 large onions, chopped

2 medium carrots, chopped

2 cups cubed cooked corned beef or ham

1/2 cup celery, chopped

5 teaspoons chicken bouillon granules

1 teaspoon dried marjoram

1 teaspoon poultry seasoning

1 teaspoon rubbed sage

1/2 to 1 tsp. pepper

1/2 teaspoon dried basil

1/2 teaspoon salt, optional

Instructions: In a Dutch oven or soup kettle, 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).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-fat ham and low-sodium bouillon and without salt) equals 2 starch, 1 lean meat; also, 199 calories, 352 mg sodium, 11 mg cholesterol, 32 gm carbohydrate, 15 gm protein, 2 gm fat.

Serves: 12

Food Exchanges: