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 the
ou like lumpy, clear broth pea soup then leave as is and
arsley.
TIPS: Traditionally, yellow split peas are not soaked before
Fill pot with water.
Cover meat; add meat bones.
Cook for 1 1/2 hours.
Add split pea soup mix, barley, lima beans, carrots, chicken bouillon, celery, salt and baking soda.
Cook for 2 to 4 hours.
Add potatoes in last 1 1/2 hours of cooking.
It's a meal! My mom's recipe.
Bring 4 quarts of water to a boil.
Add the 2 onions and the bones.
Cook until tender.
Remove meat from bones and return to pot.
Discard the bones.
Skim the fat.
Add carrots, soup mix, dill and salt and pepper to taste.
Cook about 45 minutes.
Add one can undiluted Campbell's pea soup.
Heat through.
Serves 4 to 6.
o a gift tag: Holiday Split Pea Soup.
Empty contents of jar
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.
ecrease the saltiness of the soup.
Heat up the oil
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.
ecommend adding dairy to this recipe at all. Since I like
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.
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
Put all ingredients into a large stock pot.
Bring to a boil, then simmer for 2 to 2 1/2 hours.
Add more water if soup becomes too thick.
Puree the vegetables or leave as is.
Either way is delicious.
Serve with croutons.
ot for the blended pea soup.
Put blended soup back on stove
inutes.
Place chicken stock, split peas, and marjoram in a
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.
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.
ranslucent, not soft.
Add split peas and cooked onion to
Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
Mix in split pea, chicken broth, bring soup to a simmer.
Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
Season to taste with salt and pepper and serve.
If prefer thinner soup, add water by 1/4 cupfuls.