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.
n a large pot; cover with 2 inches water. Bring to
roth, dried split peas, water, ham bone and bay leaf; bring to
olander and rinse with cold water.
Place Ham bone/s in large
Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Simmer vegetable broth and ham bone at least 4 hours.
Remove meat from bone and add back into broth.
Cool soup overnight in refrigerator and in the morning, remove cooled fat on top.
Reheat soup until hot and add your choice of noodles.
I like Kluski noodles.
Enjoy!
br>Then Add:
Ham bone/ or as much ham (chopped) as you
In a large pot, place ham bone and water.
Heat to boiling; reduce heat.
Cover and simmer for 1 hour.
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.
emaining ingredients except for the ham bone; stir to mix well.
n the crock pot; cover with water.
Set on high
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 ham bone in soup pot large enough to allow bone to be fully covered
Add ham to water in large dutch
ntil tender.
While the soup is simmering for the last
large bowl and cover with several inches of water; soak
arrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
Place ham bone in a large slow cooker.<
inse beans.
Add water, ham bone and broths to beans in
nd water into a large soup pot over medium heat; bring