Hearty Split Pea Soup

This is very flavorful and easy to make--perfect for those days you just want to throw everything in a pot. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and Barbara Link of Rancho Cucamonga, California. If you don't have poultry seasoning, use 3/4 tsp rubbed sage and 1/4 tsp dried thyme or marjoram to equal a teaspoon of poultry seasoning.

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 3 quarts

Ingredients

• 16  ounces  dried split peas
• 8  cups water
• 2  medium potatoes, peeled and cubed
• 2  large onions, chopped
• 2  medium carrots, chopped
• 2  cups ham (cooked) or 2  cups corned beef (cooked)
• 1⁄2 cup celery, chopped
• 5  teaspoons chicken bouillon granules
• 1  teaspoon dried marjoram
• 1  teaspoon poultry seasoning
• 1  teaspoon rubbed sage
• 1⁄2-1  teaspoon pepper
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon salt (optional)

Directions

1. In a Dutch oven or soup kettle, combine all ingredients and bring to a boil.
2. Reduce heat and cover. Simmer for 1 1/4 to 1 1/2 hours or until peas and vegetables are tender.