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.
dd onion and cook uncovered for 5 minutes, stirring often, until
ver and cook on Low for 12 hours or on High
am stock, yellow split peas and bacon bits. Bring soup to a full
oasted corn and bell peppers for the canned corn medley if
eas. Drain.
In a soup pot over medium heat, melt
eturn the puree to the soup pot.
Melt butter and
Spray a large soup pot with cooking spray and
s softened.
Add the split-peas, the sliced carrot, the
minute.
Add the split peas and water, then whisk
celery including leaves, green and yellow split peas and red lentils.
Rinse and pick over the yellow split peas and soak overnight in clear water.
Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
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.
Put the onion in a large non stick saucepan over medium low heat.
Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
Add the garlic, stir and continue to cook for 1 minute.
Stir in the split peas, then the seasonings, hot sauce and the broth.
Raise the heat to medium and bring to a boil.
Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
Remove the cover and stir well before serving.
In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.
Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
Rinse peas - no need for soaking. Combine all ingredients in a large saucepan. Bring to a boil. Lower temperature and simmer for 2-3 hours, or until peas and vegetables are tender, adding water if necessary or desired.
Heat the oil in a large heavy pot over medium high heat. Add the onion and garlic, reduce heat to medium low, and cook 5-7 minutes, stirring occasionally.
Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer uncovered about 2 hours. Stir occassionally, soup will become very thick and creamy.
Remove the ham hock and chop as little or as much of the meat as desired and add into the soup.