Leftover Corned Beef Split Pea Soup

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April 3, 2017

Leftover Corned Beef Split Pea Soup in a bowlFrom 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.


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!


  • 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
Split Pea package
celery, onion and garlic


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

  3. Add all minced vegetables and split peas. Bring to a rapid boil, and then reduce heat to a simmer.
  4. carrot in food processor
    minced carrot in food processor
  5. Add all your spices and meat.
  6. Corned Beef in plastic container
  7. Let this simmer for about 3-4 hours, stirring quite often.
  8. Do a test taste after the first hour, make adjustments to spices if needed.
  9. This will be a nice thick and meaty Green Split Pea Soup!
  10. Corned Beef Split Pea Soup in pot
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