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Leftover Corned Beef 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.

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!




  1. Using a large soup pot, add the thawed soup stock. Add enough water or chicken broth to make 6 quarts.
  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.
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  5. Let this simmer for about 3-4 hours, stirring quite often.
  6. Do a test taste after the first hour, make adjustments to spices if needed.
  7. This will be a nice thick and meaty Green Split Pea Soup!

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