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Summer Time Split Pea Soup

by Mary Sacks

Split Pea Soup Recipe

If your plan is to eat a little lighter during the summer months, then Split Pea Soup deserves to be on your menu. Lighten the load by skipping the ham and use Redi-Base Ham Base to create your stock.


  • 1 package (16 oz. dried split peas), washed
  • 4 cups Redi-Base Chicken stock
  • 4 cups Redi-Base Ham stock
  • 2 medium potatoes, peeled and cubed
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • ½ cup chopped celery
  • 1 tsp. dried marjoram
  • 1 tsp. poultry seasoning
  • 1 tsp. rubbed sage
  • ½ tsp. to 1 tsp. pepper
  • ½ tsp. dried basil
  • salt to taste


  • In a Dutch oven, combine all ingredients: bring to a boil. Reduce heat: cover and simmer for 1¼ to 1½ hours or until peas and vegetables are tender.

Food for Thought

  • Using more than one stock. There is no law that says you have to use only one stock. Mixing them sometimes gives your soup the characteristics of both.
  • Using the Redi-Base Ham Base gives you the ham flavor without the ham.
  • Dried peas are a good source of dietary fiber, iron, and magnesium.


  • 3 Quarts or 12 Servings.

Mary Sacks
Mary Sacks


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