Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
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.
In a large saucepan, combine peas and broth. Bring to a boil over medium-high heat; boil 2 minutes.
Remove from heat, cover, and let stand 1 hour.
Add ham and vegetables. Bring to a boil. Reduce heat and simmer covered until peas are tender - about 30 to 60 minutes.
Stir in milk and season to taste. Reheat gently and enjoy.
quart pot, and add the plain split peas, the split pea soup mixes (but
>ham joint throughout this recipe
ps of ham stock using
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.
For Soup:
In large saucepot, combine peas, carrot, celery, onion, ham bone, water and pepper.
Bring to a boil over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 1 1/2 hours until peas are soft.
Remove bone and cut away meat; discard bone and cut away meat; discard bone.
Cut ham into 1/4-inch cubes.
If desired, for a smoother soup, place vegetable mixture, in batches, in food processor or blender container; process until smooth.
Add ham and reheat soup, if necessary.
inches and soak
In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.
ngredients except lemon juice and parsley.
Cover and cook on Low
>ham, bay leaves, and
leek and garlic and saute until
Wash and drain the dried peas. Watch
eas. Heat peas and water to boiling in
Bring 5 cups of water to boil.
Add both packages of soup mix. Cover and simmer 1/2 hour.
Add chicken broth.
Simmer for another 1/2 hour.
Add carrots and onion.
Add pepper, brown sugar and wine.
Simmer for another 2 hours uncovered.
Add ham and 1 1/2 seasoning packets (from mix) about 10 minutes before end of cooking.
Soak peas overnight, drain.
Place ham and peas in large pot; bring to boil.
Skim if necessary.
Add other ingredients and simmer for 3 hours.
Remove ham, bones, and bay leaves.
Pour soup into blender and process until smooth.
Dice ham and return to soup.
If too thick, add canned chicken broth.
Serve hot with croutons.
If you like split pea soup, I would suggest making six times the ingredients listed, eating some and freezing the rest, but still only use one ham bone.
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
In large stockpot, bring water, split peas, carrots, mushrooms, ham, garlic and bouillon cubes to boil. Reduce to simmer for 1 hour or until peas are tender. Add spices to taste.