In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
Add 1 cup water to Lipton dry soup mix in container.
Cook until all is dissolved.
Add mixed vegetables as desired.
Simmer for 45 minutes.
Add potatoes.
Add Season-All, bouillon, tomato soup and green pea soup.
Continue to simmer.
Add shrimp.
Simmer another 45 minutes.
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.
Make soup according to can directions. Add all other ingredients. Amounts are according to personal taste.
To reduce fat content, precook sausage and bacon. Drain fat, then add to soup.
Of course, this may be increased by using more green pea soup.
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
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.
o a gift tag: Holiday Split Pea Soup.
Empty contents of jar
he dried peas. Watch out for tiny ROCKS in the peas
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.
br>Cook over low heat for about 4 hours. Meat should
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.
Put all ingredients into large soup pot.
Let boil for 10 minutes.
Stir often.
Reduce heat to simmer.
Cook 30 to 40 minutes stirring often.
When peas are mushy, add salt and pepper to taste and water if too thick.
Soup may be frozen for future use.
Remove garlic pod \"if you can find it.\"
\"Bon appetite.\"
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 a large saucepan, combine cauliflower and 1/2 cup of water. Cover and cook about 5 minutes or until tender; do not drain. Cut up large pieces.
Mash all of the cauliflower slightly.
Stir in the condensed potato soup or green pea soup.
Stir in milk and Swiss cheese.
Cook and stir until cheese is melted and soup is heated through.
Makes 6 servings.
arlic for an additional minute of cooking.
Add the stock, split
aute zucchini and red pepper for about 5 minutes till slightly
ooker and cook on high for four hours or on low
ver and cook on Low for 12 hours or on High