|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 10 of 82 for ham pea soup
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Rinse split peas in strainer, then ... water in large soup pot or slow ... to boil. Add ham bone, celery, 1 ... parsley. Heat through, and serve immediately. .
Empty package of split peas into a colander ... In a large soup pot or Dutch ... in color. Add ham bone, water in ... or a pat of butter before serving.
Heat water and peas to boil. Boil ... 1 hour. Stir ham (trim fat), onion, ... and celery into soup; heat to ... even better the next day. Yield: 8 servings.
In saucepan, combine pea soup and chicken broth; ... and stir until heated through. Stir in ham, undrained mushrooms, and wine; heat through. Serves 4-6.
1. In 3 quart saucepan, combine soups, ham and onion with ... simmer, covered, 15 minutes. 3. Add salt and pepper to taste. Makes 6 cups; about 6 servings.
Combine all the ... low. Cook 8 to 10 hours, or until the split peas are tender. Remove ham bone. Slice meat off the bone and return the meat to the pot.
In Dutch oven ... minutes. Stir in ham, chorizo and ... boil. Add chick peas with their liquid, ... ham, and amount of broth may be increased. Serves 4.
Cook peas, vegetables and ham in large covered pot 1 1/2 to 2 hours.
Soak peas in water overnight. Soak ham in water overnight ... NOTE: After 2 hours, pull out bone, trim ham chunks and put back in soup. Throw bone away.
Rinse and clean peas. Combine with ... meat to the soup. Season with ... if needed with water or milk. Makes 6-8 servings. A good way to use leftover ham.
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