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.
just the recipe as necessary
add the split peas and water; let set overnight.
Pour peas and water into
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.
Soak and rinse peas for 20 minutes. In a
arge stockpot, combine the ham, bay leaves, and 3 quarts of water
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.
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.
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.
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.
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!
el the onion, carrot and garlic and cut the onion and carrot into rough
Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
Add sliced carrots and continue simmering for another 10 minutes.
Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.
ater, onions, parsnip, parsley root, and garlic; bring to a boil
Rinse and drain split peas and lentils.
In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
Check seasoning and add salt& pepper if necessary Remove bay leaf.
Place in soup bowls and top each serving with yogurt and cucumber.
Serves four.
ith the oil until soft and dark brown.
Turn off
br>Add ham hock, split peas and 8 cups water (making sure ham is covered
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
edium heat. Saute onion, celery and garlic for 1-2 mins