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.
Place bean mix into a large bowl and cover with
rrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
elease steam naturally.
If using a pork bone, remove and pull all
Place beans in a large pot; cover with 2
plit peas separately ovenight. (If using a ham bone, it does not need to
uarts water and ham bone to a boil in a large stock pot. Boil
Place ham bone in a slow cooker; top with chicken
inse beans.
Add water, ham bone and broths to beans in
Place ham bone in a medium stock pot. Fill water to just cover ham bone.
Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
Reduce heat to a medium simmer. Simmer 1 hour.
Add lentils.
10 minutes before serving, bring back to a boil and add egg noodles.
5 minutes before serving, add peas.
Serve when noodles are cooked to desired \"doneness\".
In a large Dutch oven or saucepan
Place ham bone in a large slow cooker.
Heat olive oil in a large
Melt butter and oil in a Dutch oven over medium-low
old water and add to a large cooking pot.
Measure
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Melt bacon grease in a large skillet over medium-high
ith cold water.
Place Ham bone/s in large pot. You
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.
Cover ham bone in water and simmer for about an hour.
Add onion and bay leaves. Simmer until onions are tender.
Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
Remove ham from ham bone. Add ham to soup and discard bone.
Add butter, milk and pepper. Simmer until heated thoroughly.
Add cornstarch or instant potato flakes to thicken.
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.