Hold the Broth: Corned Beef for Split Pea Soup

Our Saint Patrick’s Day dinner this year will be getting extra mileage, something to go with those left-over sandwiches on rye. I always add the potatoes and cabbage to the simmering corned beef pot during the last hour and then, the last twenty minutes, respectively.

This year, at the hour mark I’ll also be adding more potatoes than usual, 6-quartered carrots, for those who protest cabbage, a stalk of celery and a chopped onion, both for extra flavor and as a soup starter.

Yes, I said soup. Instead of using a ham bone as I generally do when making split pea soup, I think the broth from the corned beef and cabbage will be fabulous. Dilute the broth with fresh water to reduce salt.

Two of the quartered carrots will be chopped for the soup, as will four-medium red potatoes, and a slice of corned beef, to be added back to the broth after the split peas simmers for two hours and the broth thickens. I can taste it already!


About Aligaeta

I am a life time resident of NY State. A graduate of Nassau Community College, AA in Liberal Arts and Queens College, BA in English and Sociology. I am the mother of four children, the survivor of divorce, and I love to write in prose. This blog will be a record of my journey... destination unknown. Read more... https://aligaeta.wordpress.com/
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2 Responses to Hold the Broth: Corned Beef for Split Pea Soup

  1. Lori Frassinelli says:


    • Aligaeta says:

      Now, you would think this would be delicious… but, because the corned beef is cured the broth is salty. Don’t make this if your on a salt restricted diet. Otherwise adjust the broth using fresh water, by perhaps 50% otherwise you’ll be disappointed.

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