|by Karen Shanberg|
Plantworks focuses on 15 common wild edibles. Illustrations and color photographs help to ensure positive identification.
1 - 10 of 130 for pea soup hock
Rinse split peas in strainer, then ... water in large soup pot or slow ... pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately. .
Pick peas and rinse. Put ... water with ham hock, chopped celery, ... Cut meat off bone and return to soup, add a little more water if soup becomes thick.
In large pot put ham hocks, onions, lima ... hocks are tender. Slow cook. Last 2 hours add cabbage, potatoes and peas. Serve with favorite rolls or bread.
Combine all beans. ... for French Market Soup. Yield: 14 ... occasionally. Remove ham hock from soup. Remove ... and return to soup. Yield: 2 1/2 quarts.
Mix equal amounts of tomato and split pea soups; canned Campbell ... celery with ham hock. Use enough ... heavy cream to turn the mixture a golden color.
Soak beans (separately) ... fat from pork hock. Place garlic, ... water in large soup pot. Bring to ... Add black eye peas and limas. Simmer ... are done (40 minutes).
Divide into fourteen ... minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.
Combine and divide into 10 (2 cup) portions. Place 2 cups bean mix in pan with salt and water to cover. Let soak overnight. Drain and combine beans, ...
Place all beans ... sausage and ham hock with the 4 ... sausage into 1/4 inch rings. Add to soup along with ham and vinegar. Simmer again a few minutes.
Soak beans overnight, ... cook 3 hours. Add peas, tomatoes, Rotel and seasoning. Cook all day slow. Serve with cornbread. Add water as cooking when needed.
top of page