and add the plain split peas, the split pea soup mixes (but not the
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.
ou like lumpy, clear broth pea soup then leave as is and
arsley.
TIPS: Traditionally, yellow split peas are not soaked before
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.
o a gift tag: Holiday Split Pea Soup.
Empty contents of jar
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.
ecrease the saltiness of the soup.
Heat up the oil
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.
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.
Start early in the day.
In a large pot, put peas, water, bay leaf and salt; simmer, covered, for 3 to 4 hours.
Remove bay leaf.
Saute onion, garlic, celery, potato and carrots in oil.
If necessary, add a little water to steam.
When tender, add to soup.
Continue simmering.
About 5 minutes before serving, add wine, mustard, thyme and sesame oil.
Just before serving, add vinegar, tomatoes and parsley.
Yield:
6 servings.
Heat peas and water to boiling; boil gently 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Add ingredients.
Heat to boiling.
Reduce heat and simmer 2 1/2 to 3 hours or until peas are very soft.
Remove bone; trim meat from bone and add to soup.
If desired thin with milk or water; season to taste.
Makes 6 cups. You can substitute 1 pound ham shank or ham hocks for ham bone.
inutes.
Place chicken stock, split peas, and marjoram in a
Over a hot fire, cover ham bone with 3 to 4 quarts of water and simmer for at least 1 hour.
Remove bone and let cool.
Using the same water, cook the peas with onion, garlic and carrots until soft (about 1 hour).
Cut ham meat from bone and add to soup. Place covered kettle on back of stove and simmer very slowly until ready to serve, stirring often. Serves 6.
Combine all ingredients in a 4-quart microwave casserole. Cover.
Use Cook cycle and cook 70 to 80 minutes or until peas are tender.
Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone.
Add meat to soup.
Discard peppercorns and bay leaf.
Stir.
Use Cook cycle and cook 5 minutes or until heated through.
In saucepan, brown hot dogs and cook onion with thyme in butter until tender.
Add split pea soup. Gradually stir in water. Add remaining ingredients.
Heat. Stir occasionally.
Makes about 4 1/2 cups.
ranslucent, not soft.
Add split peas and cooked onion to
Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
Mix in split pea, chicken broth, bring soup to a simmer.
Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
Season to taste with salt and pepper and serve.
If prefer thinner soup, add water by 1/4 cupfuls.
Wash split peas in cold water.
Simmer turtle soup and split pea on low heat for 15 minutes. Remove from heat and add sherry wine.
Whip cream until stiff and add curry powder.
Place soup in serving bowls and top with generous amount of cream.