HEARTY SPLIT PEA SOUP

1 (1 pound) bag dry split peas
8 cups water
2 cups cubed cooked corned beef or ham
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried majoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional

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

Source: Leighton, PA Times News - Food