Wash peas and soak in water to cover overnight.
Add more water if needed to cover peas and bring to a boil.
Add other ingredients and simmer 3 hours or more.
May be prepared 1 day in advance and reheated.
Bring water, split green peas, baby lima beans, barley, onion, bay leaves, celery seed, carrots, celery and beef stew seasoning mix to a boil in a large stockpot; cover, reduce heat and simmer 1 1/2 hours.
Add potatoes, paprika, parsley flakes, basil and pepper; stir and continue cooking an additional hour.
In large saucepan, combine split peas and water, and bring to
nion is soft.
Add peas and stir to coat.
ooking.
Add the stock, split peas, potatoes, ham hocks, bay leaf
ooker (about 4-quart), layer peas, barley, ham, carrots, onion and
ake second layer.
Add peas; place bay leaf on top
Boil ham hocks in water for at least 2 hours.
Remove fat and bones and return meat to the pot.
Add split green and yellow peas and tarragon.
Simmer slowly for about 3 hours.
Add carrots and cook another hour.
Season with pepper and add salt to taste if necessary.
Cook until peas are mushy and thick stirring to make sure they don't stick.
Serve with individual beef pie.
Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
Rinse peas well in cold water and
Sort and wash peas. Put them and everything else in a large pot.
Bring to a boil, then lower heat and simmer for two hours, stirring often.
Remove bay leaf before serving. A very little salt or salt substitute enhances the flavor.
low boil.
Add split peas and chunks and bones of
In a large saucepan, put the split peas and veggie stock along with the salt, and simmer about 20-25 minutes or until the peas have really softened and somewhat disintegrated.
Turn the burner off and stir in the other ingredients.
Enjoy with some crushed saltines or crusty bread!
In a 4 quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, half pound split peas, and chicken stock.
Bring to a boil, then simmer uncovered for 40 minutes.
Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom. Taste for salt or pepper. Serve hot.
In a 1-quart saucepan, bring the water to a boil; add in the split peas and garlic.
Return to a boil.
Decrease heat and simmer, covered, 1 1/2 hours.
Place the pea mixture, green peas, oil, lemon juice, and salt in a food processor container fitted with a steel blade.
Cover and process until smooth.
Add tomatoes and pulse once or twice to combine.
Variation-add 1/3 cup chopped roasted red peppers when you add the tomatoes.
Serve with pita chips.
Wash and drain split peas.
Combine peas, ham hocks, fresh vegetables and seasonings in a Dutch oven.
Cover with about 2 1/2 quarts water; bring to a boil.
Reduce heat; simmer for 1 to 1 1/2 hours.
Remove ham hocks; take meat off of bones.
Dice ham and add to peas.
Slice sausage, adding to soup.
Add frozen peas; simmer for about 20 to 30 minutes.
Serve with crusty, warm French bread.
Serves 10.
Combine the first seven ingredients.
Store in airtight containers in a cool dry place for up to 1 year.
To use: Bring broth to a boil.
Add dry ingredients.
Reduce heat; cover and simmer for 60-70 minutes or until peas and lentils are tender.
urn!
Add onions, shallots, green onion and garlic. Mix so
Wash and drain the dried peas. Watch out for tiny ROCKS
oup kettle saucepan, combine water, peas, ham or pork hocks and
large stock pot, add split green peas, chicken broth, water, hot pepper