r store bought hamhock - sometimes for a little kick I use
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.
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.
Remove ham and bone from ham liquid.
Skim fat from ham liquid when
cold.
Heat\tliquid (approximately 3 1/2 quarts) and
add green split peas.
Bring to a boil, then simmer.
Add the vegetables\tand simmer approximately 3 hours.
Remove ham from bone;
cube
and add to soup.
Makes about 3 1/2 quarts. Consistency should be thick like stew.
ver and cook on Low for 12 hours or on High
o a gift tag: Holiday Split Pea Soup.
Empty contents of jar
rockpot; stir in the dried green split peas; do NOT turn on
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.
he dried peas. Watch out for tiny ROCKS in the peas
In soup kettle, melt 2 tablespoons butter.
Add carrot, onion and celery.
Heat just until tender.
When veggies are tender, add split peas and 2 quarts water and a ham bone or ham and 1/2 gallon of beef or chicken broth.
Boil rapidly for a few minutes and skim off residue which comes to top.
Reduce heat and allow to simmer for 2 hours, adding water if needed.
Season to taste.
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.
Rinse the dry green split peas.
Pick out any stems or stones. Put peas, ham hock, onion, pepper and water in a pot.
Cover and simmer 1 1/2 hours until ham hock is tender.
Remove ham hock and cut meat from bone.
Cut meat into small pieces.
Return meat into soup.
Heat to serving temperature.
Cover green split peas with 2 quarts cold water.
Simmer gently 2 minutes.
Remove from heat.
Cover and let stand 1 hour. Add ham bone, onion, salt, pepper and marjoram.
Bring to boil. Cover, reduce heat and simmer (don't boil) 1 1/2 hours.
Stir occasionally.
Remove bone, just cut off meat and dice.
Return meat to soup and add celery and carrots.
Cook slowly uncovered 30 to 40 minutes.
Makes 6 to 8 servings.
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.
Soak green split peas overnight in water.
Saute onions in oil and set aside.
Cook ham for 30 minutes.
Combine ham and onions to make broth.
Add peas to broth and simmer until peas are soft and mushy (approximately 1 hour).
The last 5 minutes add a cup of shredded American cheese and salt.
Thin this thick mixture with milk or water before serving.
Can be stored or frozen.
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.
Cut bacon into small pieces and set aside.
In a 2-quart saucepan, bring 1 cup of water to a boil.
Add peas and boil for 3 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Add remaining cup of water and the bacon to saucepan and bring to a boil.
Reduce heat, partially cover and let simmer for 1 hour. Add potatoes, leeks, celery root and celery leaves and cook until vegetables are tender, about 30 minutes.
Add kielbasa, savory, and pepper and cook until sausage is heated through.
Serves 2.
Fry bacon in 5-quart pan.
Remove bacon, drain and save 1 1/2 tablespoons grease.
Add onion, carrots and celery.
Cook over medium heat 3 minutes.
Add peas, ham hock, water, bay leaves, salt and pepper.
Bring to boil, lower heat and simmer covered 1 1/2 hours.
Remove hock, cut off meat and return to soup.
Crumble bacon.
Garnish with crumbled bacon and toasted croutons.
In a large deep pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings.
Simmer, uncovered, 1 1/2 hours. Remove ham shank.
Trim meat off bone and return meat to pot. Stir in carrots and celery.
Simmer, uncovered, an additional 2 to 2 1/2 hours or until soup reaches desired thickness.