ou like lumpy, clear broth pea soup then leave as is and
Bring 4 quarts of water to a boil.
Add the 2 onions and the bones.
Cook until tender.
Remove meat from bones and return to pot.
Discard the bones.
Skim the fat.
Add carrots, soup mix, dill and salt and pepper to taste.
Cook about 45 minutes.
Add one can undiluted Campbell's pea soup.
Heat through.
Serves 4 to 6.
lain split peas, the split pea soup mixes (but not the seasoning
In saucepan combine pea soup and chicken broth; stir in milk. Cook and stir until heated through.
Stir in ham and undrained mushrooms; heat through.
In a large pot, combine all ingredients except split peas and ham meat.
Bring mixture to a rapid boil, then turn down and simmer for 1 hour.
Remove ham bone when bones come apart.
Remove any extra meat from bone and save.
Add all split pea soup mixes and split peas.
Simmer over low heat, stirring often until soup thickens.
Add meat and serve.
Fill pot with water.
Cover meat; add meat bones.
Cook for 1 1/2 hours.
Add split pea soup mix, barley, lima beans, carrots, chicken bouillon, celery, salt and baking soda.
Cook for 2 to 4 hours.
Add potatoes in last 1 1/2 hours of cooking.
It's a meal! My mom's recipe.
ot for the blended pea soup.
Put blended soup back on stove
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
Combine tomato and pea soup; add milk, then cinnamon and nutmeg to taste; heat. Just before serving add sherry.
In 2 quart casserole, combine carrots, onions, potatoes and water.
Cover.
Microwave at
High
for 5 minutes or until vegetables are tender-crisp.
Add
soup, milk, ham and seasonings to vegetables.
Microwave at High
for 5 to 10 minutes or until soup is thoroughly heated.
Serves 4.
Mix all together.
Do not add water with the soup!
Heat on warm.
Stir occasionally and then serve when the pea soup has melted.
Enjoy!
Add 1 cup water to Lipton dry soup mix in container.
Cook until all is dissolved.
Add mixed vegetables as desired.
Simmer for 45 minutes.
Add potatoes.
Add Season-All, bouillon, tomato soup and green pea soup.
Continue to simmer.
Add shrimp.
Simmer another 45 minutes.
Make soup according to can directions. Add all other ingredients. Amounts are according to personal taste.
To reduce fat content, precook sausage and bacon. Drain fat, then add to soup.
Of course, this may be increased by using more green pea soup.
Saute vegetables in butter for 10 minutes.
Add soup, beer and broth; mix.
Simmer 10 minutes or until beer stops foaming.
Cook and stir kielbasa in 3-quart saucepan over medium heat about 5 minutes; drain.
Stir in soup, water and mustard.
Heat to boiling, stirring occasionally.
Stir in half and half, curry powder and pimentos; heat just until hot, about 5 minutes. Sprinkle with Cheddar cheese if desired.
Put all ingredients into a large stock pot.
Bring to a boil, then simmer for 2 to 2 1/2 hours.
Add more water if soup becomes too thick.
Puree the vegetables or leave as is.
Either way is delicious.
Serve with croutons.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
oneless ham joint throughout this recipe. If you use an uncooked