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.
minutes. Add water, ham bone, and chicken bouillon; simmer until meat
Combine tomato and pea soup; add milk, then cinnamon and nutmeg to taste; heat. Just before serving add sherry.
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
ps of ham stock using
n colander and rinse with cold water.
Place Ham bone/s
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.
igh heat. Saute onions, carrot and celery, stirring, for 5 mins
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.
Melt 3 tbsp of butter in a large saucepan and saute the leeks. Add half the peas and pour in the stock. Bring it to a boil and simmer for about 10 mins.
Melt the rest of the butter in a large non-stick pan and cook the ham for 3-4 mins, until it's crispy.
Stir the cream into the soup and puree it with a blender. Add the rest of the peas, bring the soup to a boil and simmer for about 3 mins. Add the sugar and season to taste. Add the ham and sprinkle with parsley to garnish. Serve with a baguette.
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.
risp; drain off excess fat and set bacon aside.
Add
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.
acon in a large pot and cook over medium-high heat
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring
Chop veggies and meat, then combine everything in
ombine the potatoes, celery, onion, ham and water in a stockpot. Bring
carrots, and celery in oil and add to soup.
Saute potato and garlic