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.
and add the plain split peas, the split pea soup mixes (but not
br>Make 6 cups of ham stock using either left over
s well flavoured.
Remove ham hock and stir in lemon
Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
large stockpot, combine the ham, bay leaves, and 3 quarts
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.
ike to, cut off the ham from the bones, cube it
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.
If you like split pea soup, I would suggest making six times the ingredients listed, eating some and freezing the rest, but still only use one ham bone.
In 2 quart casserole, combine carrots, onions, potatoes and water.
Cover.
Microwave at
High
for 5 minutes or until vegetables are tender-crisp.
Add
soup, milk, ham and seasonings to vegetables.
Microwave at High
for 5 to 10 minutes or until soup is thoroughly heated.
Serves 4.
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.
Cover lentils and split peas with water; soak overnight. Drain.
Place lentils and split peas in large saucepan with 8 cups water, ham, onion, garlic, bay leaf and cayenne.
Bring to boil; reduce flame.
Simmer, partially covered, 2 hours until lentils and split peas are tender and mixture thickens.
Add carrots and celery.
Simmer, uncovered, 45 minutes.
Season with salt and pepper.
Remove bay leaf.
Yield:
about 1 1/2 quarts.
Boil water/homemade stock add split pea and kielbasa and optional ingredients,
reezer zipper bag, combine ham bone, split peas and chopped onions, carrots
br>Add the bay leaf, split peas, ham, broth, water and bring
nto a pressure cooker. Add split peas, ham hock, onion, celery, thyme
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.
Combine water, split peas, ham, onion and seasonings in 5-quart casserole.
Cover and microwave at High 40 minutes, stirring several times during cooking.
Combine water, split peas, ham, onion and seasonings in 5-quart casserole.
Cover.
Microwave at High for 40 minutes, stirring several times during cooking.
Remove bone; cut off meat and dice.
Return meat to soup.
Add vegetables.
Microwave, uncovered, 20 to 30 minutes or until soup is desired thickness and vegetables are tender, stirring several times during cooking. Makes 2 quarts.