Jackie H. Silver Post Medal for All Time! 355 Posts
April 3, 2017
From the corned beef dinner on Saint Patrick's Day, I froze 3 baggies of sliced meat. I also had two containers of the water I boiled everything in, thinking it would make great soup stock.
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Well, it did! I made the other day, a green split pea soup from using the stock and cutting up small cubes of corned beef. It came out so delicious and so different. A better flavor!
Ingredients:
6 qt soup stock & water or chicken broth
1 onion, minced
4 cloves garlic, minced
2 carrots, minced
2 stalks celery, minced
1 lb green split peas
2 Tbsp apple cider vinegar
seasonings to taste, Old Bay Seasoning, black pepper, thyme, rosemary, marjoram, bay leaf, basil, garlic powder, onion powder, parsley, & salt
meat as you like. I used the thawed corned beef leftovers, cubed up
Steps:
Using a large soup pot, add the thawed soup stock. Add enough water or chicken broth to make 6 quarts.
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Add all minced vegetables and split peas. Bring to a rapid boil, and then reduce heat to a simmer.
Add all your spices and meat.
Let this simmer for about 3-4 hours, stirring quite often.
Do a test taste after the first hour, make adjustments to spices if needed.
This will be a nice thick and meaty Green Split Pea Soup!
From the corned beef dinner on Saint Patrick's Day, I froze 3 baggies of sliced meat. I also had two containers of the water I boiled everything in, thinking it would make great soup stock.
