Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
Mix soups and milk thoroughly.
Heat to boiling stage but do not boil.
Serve hot with assorted crackers.
adjust the recipe as necessary for
Combine all ingredients in a 4-quart microwave casserole. Cover.
Use Cook cycle and cook 70 to 80 minutes or until peas are tender.
Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone.
Add meat to soup.
Discard peppercorns and bay leaf.
Stir.
Use Cook cycle and cook 5 minutes or until heated through.
arge stockpot, combine the ham, bay leaves, and 3 quarts of water
Bring 5 cups of water to boil.
Add both packages of soup mix. Cover and simmer 1/2 hour.
Add chicken broth.
Simmer for another 1/2 hour.
Add carrots and onion.
Add pepper, brown sugar and wine.
Simmer for another 2 hours uncovered.
Add ham and 1 1/2 seasoning packets (from mix) about 10 minutes before end of cooking.
Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.
Place peas in water; soak overnight. Cook carrots and onions for 10 minutes or until soft; add to peas. Add thyme, bay leaf, salt and ham bone. Bring to boil; reduce heat and simmer about 2 hours. Remove bone. Can put in blender. Then add sugar and butter.
Layer ingredients in slow cooker in the order listed.
Pour in water. Do not stir!
Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
Remove bones and bay leaf.
Serve!
Wash ham and pat dry with paper towels.
Score ham with a
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.
Fill pressure cooker with water and other ingredients, except Sherry.
Rinse split peas well.
Heat peas and water to boiling.
Boil
In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
arge mixing bowl, add the split peas and water; let set overnight
Rinse and split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tablespoon parsley and tarragon. Reduce heat to medium-low and simmer partially covered, stirring occasionally for 1 hour.
In saucepan, brown hot dogs and cook onion with thyme in butter until tender.
Add split pea soup. Gradually stir in water. Add remaining ingredients.
Heat. Stir occasionally.
Makes about 4 1/2 cups.
add onion and 1/2 tsp
Soak and rinse peas for 20 minutes.
Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
Remove the bay leaf and bone (if using) and serve.