How do you make pea and ham soup?!
1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Note: Kids like to use the leftover soup the following day for an after-school snack by adding hot dogs sliced into 1 inch coins boiled briefly in a saucepan and stirred in. The soup thickens up overnight in the refrigerator, so stir in more milk or a pat of butter before serving.
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QUICK SPLIT-PEA SOUP WITH HAM
2 cans (11 1/4 oz. size) condensed split-pea-and-ham soup, undiluted
1 can (11 4/ oz.) condensed green-pea soup, undiluted
2 c. diced cooked ham
2 tsp. instant minced onion
Salt
Pepper
1. In 3 quart saucepan, combine soups, ham and onion with 3 cups water; mix well.
2. Bring to boiling, stirring. Reduce heat; simmer, covered, 15 minutes.
3. Add salt and pepper to taste.
Makes 6 cups; about 6 servings.
Answers: SPLIT PEA AND HAM SOUP
1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Note: Kids like to use the leftover soup the following day for an after-school snack by adding hot dogs sliced into 1 inch coins boiled briefly in a saucepan and stirred in. The soup thickens up overnight in the refrigerator, so stir in more milk or a pat of butter before serving.
****************************************...
QUICK SPLIT-PEA SOUP WITH HAM
2 cans (11 1/4 oz. size) condensed split-pea-and-ham soup, undiluted
1 can (11 4/ oz.) condensed green-pea soup, undiluted
2 c. diced cooked ham
2 tsp. instant minced onion
Salt
Pepper
1. In 3 quart saucepan, combine soups, ham and onion with 3 cups water; mix well.
2. Bring to boiling, stirring. Reduce heat; simmer, covered, 15 minutes.
3. Add salt and pepper to taste.
Makes 6 cups; about 6 servings.
You can leave out the sausage and just use ham. It's great either way, enjoy!
Split Pea, Ham, & Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
This is how I make mine after I have a ham I save the bone and leave whatever meat was left on the bone then I put it in a pot with 1/2 water and 1/2 chicken broth and boil it for a little while just to get the flavor then I take the bone out and peel the meat off the bone then I take carrots, potatoes and the peas and add them to the pot follow the directions of liquid to the peas on the bag but use the water that you boiled the hame in and saute some onion when translucent add the carrots, peas and carrots and add pepper and cook about 1 1/2 hours till peas break done.
um- are you trying to kill someone. Go for some fried chicken!!
Split Pea Soup
Prep: 25 minutes
Cook: 1 hour, 20 minutes
Ingredients
8 cups water
3 14-oz. cans reduced-sodium chicken broth
1 lb. cooked boneless ham, chopped or one ham bone
4-1/2 cups dry split peas, rinsed and drained
3 bay leaves
1/4 tsp. dried marjoram, crushed
1/4 tsp. ground black pepper
1-1/2 cups chopped carrots (3 medium)
1-1/2 cups chopped celery (3 medium)
1-1/2 cups chopped onion (3 medium)
Salt and ground black pepper
Directions
1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
2. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.
3. To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)
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Split Pea Soup
Prep: 20 minutes
Cook: 1-1/3 hours
Ingredients
2-3/4 cups water
1-1/2 cups dry split peas, rinsed and drained
1 14-ounce can reduced-sodium chicken broth
1 to 1 1/2 pounds meaty smoked pork hocks or one 1- to 1 1/2-pound meaty ham bone
1/4 teaspoon dried marjoram, crushed
Dash black pepper
1 bay leaf
1/2 cup chopped carrot (1 medium)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)
Directions
1. In a large saucepan combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Remove pork hocks.
2. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.
3. Makes 4 servings (6 cups)
4. Slow-cooker directions: In a 3 1/2- or 4-quart slow cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour water and chicken broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Remove pork hock; coarsely chop. Stir meat into soup.
SPLIT PEA AND HAM SOUP
1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Note: Kids like to use the leftover soup the following day for an after-school snack by adding hot dogs sliced into 1 inch coins boiled briefly in a saucepan and stirred in. The soup thickens up overnight in the refrigerator, so stir in more milk or a pat of butter before serving.