Leftover Corned Beef Split Pea Soup

Jackie H.
Silver Post Medal for All Time! 355 Posts

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:

1. Using a large soup pot, add the thawed soup stock. Add enough water or chicken broth to make 6 quarts.

 
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2. Add all minced vegetables and split peas. Bring to a rapid boil, and then reduce heat to a simmer.

 

 
3. Add all your spices and meat.

 
4. Let this simmer for about 3-4 hours, stirring quite often.
5. Do a test taste after the first hour, make adjustments to spices if needed.
6. This will be a nice thick and meaty Green Split Pea Soup!

 

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