Results 1 - 10 of 58 for smoked pea soup
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Rinse split peas in strainer, then ... water in large soup pot or slow ... pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately. .
Cook and fluff ... pan add black-eyed peas, onion, shallot, ... low and simmer soup. Add water ... creamy. Pour sauce over rice and garnish with olives.
Mix all together in 10-inch skillet. Bring to boil and simmer uncovered for 25 to 30 minutes. Stir frequently.
In a large kettle or Dutch oven, combine all ingredients. Cover and cook over medium to low heat until vegetables are thawed and mixture boils, about ...
Heat water and peas to boiling in ... and celery into soup. Heat to ... vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.
For 4 servings ... carrots, celery, split peas, water, tarragon, ... Return meat to soup. Stir in ... from an economical smoked picnic shoulder works ... 1/2 to 3 hours.
In a 6-quart ... 3 hours until peas are tender. Remove ... Return meat to soup. Cook slowly ... thickened to your liking, usually another 30-45 minutes.
Rinse split peas under cold running ... hours. Just before serving remove hock. Cut meat from bone into bite-size pieces. Return to soup. Makes 10 1/2 cups.
Heat water and peas to boiling. Boil ... and celery into soup. Heat to ... simmer until vegetables are tender, about 45 minutes. Makes 8 (1 1/2 cup) servings.
Add ham bone ... boil. Rinse dry peas, drain and ... and return to soup. Discard bone. ... buttered shallow pan. Dot with butter. Bake 350 degrees until crisp.
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