olander and rinse with cold water.
Place Ham bone/s in large
Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
roth, dried split peas, water, ham bone and bay leaf; bring to
In a large soup pot cover ham bone, peas and onion with water. Boil over medium heat until ham is soft and falls off the bone. Remove bone and ham.
Cut ham into small pieces and return to pot. Add Potatoes, chicken bouillon, garlic powder, celery, carrots, black pepper, salt and bay leaf.
Cook until peas, potatoes, carrots and celery are tender.
Serve with hard rolls for dunking.
ack to boil.
Add ham bone, carrots, onions, celery, bay
o more than cover them with water.
Rinse, drain, and
In a large Dutch oven (heavy large saucepan), add peas to the water along with ham bone, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add vegetables and garlic and simmer for another hour. Remove ham bone and chop meat fine. Discard bone and return meat to soup. Add milk, broth and sliced franks and simmer 30 minutes more. Add salt if necessary. Serves 6 to 8 people.
Place peas in large kettle.
Cover with water; wash well. Drain and cover with 4 quarts of water.
Bring to a boil; simmer 5 minutes.
Shut off and let sit overnight or at least 2 hours. When ready, bring to a boil with ham bone or meat.
Add rest of ingredients and simmer 1 hour.
Remove ham bone; allow to cool. Remove meat and chop.
Add back to soup; cook until thick and smooth.
Season to taste.
Serve with cornbread.
Soak peas overnight in water to cover; drain Place peas in Dutch oven with ham bone, potatoes, carrots, onion, bay leaf, 4 qts. water, and salt and pepper to taste.
Cook over low heat approximately 4 hours stirring occasionally.
Remove ham bone and bay leaf.
Place soup in blender, blend well until smooth.
Taste to correct seasonings.
Reheat and serve piping hot.
Serves 10.
Soak peas overnight.
Drain, place in kettle with ham bone, garlic onion, celery and water.
Simmer until tender, adding more water as necessary.
Remove bone and mash peas; season to taste with salt and pepper.
Serve hot with croutons or pour over rye bread toast.
n a large pot; cover with 2 inches water. Bring to
Peel squash; cut into chunks.
Place in soup kettle with ham bone or ham.
Add chicken broth and water to cover.
Simmer for 20 to 30 minutes, until squash is tender.
Wash lima beans thoroughly; discard discolored, spoiled beans. Add beans to water and ham bone.
Cook, adding water as necessary.
When beans are completely soft, cook down to a thick, soupy consistency.
Cut chunks of ham from bone and cook in beans. Garnish with diced raw onions, if desired.
Yield: 6 servings.
cups of ham stock using either left over ham bone or store
ack to boil.
Add ham bone, carrots, onions, celery, bay
Place ham bone in soup pot large enough to allow bone to be fully covered
arrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
In a Dutch oven, bring ham bone and water to a boil.
Reduce heat and cover and simmer for 1 1/2 hours.
To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone and coarsely chop.
Add ham and parsley to soup and heat through.
nd water into a large soup pot over medium heat; bring
Place peas in a soup pot, cover with the cold water and soak