SPLIT PEA SOUP
1 pound split peas
2 cups water
47 ounces canned regular strength chicken broth
3 slices thick bacon, chopped
1/2 tea. dry mustard
1 cup diced celery
1/4 tea. coarsely ground pepper
1 tea. salt
1/8 tea. oregano
1 cup diced ham
Combine all ingred. except oregano and ham and simmer covered for 3 to 4 hours. Skim off grease. Add oregano and ham and simmer 1 hour. Makes 6 to 8 servings.
EASY OLD-FASHIONED BEAN SOUP
6 cups stock
1 cup dried navy beans
8 ounces ham, cut into bite-sized pieces
1 large bay leaf
6 peppercorns
4 whole cloves
1 1/2 cups carrots, chopped
1 1/4 cups celery with tops, chopped
1 cup onion, chopped
salt/pepper to taste
In a soup kettle bring stock and beans to a boil. Cook for 2 minutes. Turn off heat, cover and let stand 1 hour. Stir in ham, bay leaf, peppercorns and whole cloves. Simmer, covered 1 1/2 hours longer or until vegetables are tender. Season to taste. Serves 4 - 6.
CONNIE'S BEAN SOUP
Use 2 cups of all varieties of dried beans (pinto, kidney, black, garbanzo, black eye pea, navy, lima, lentils, etc. your choice) Cover beans with water and soak over night. Drain. Add 2 quarts of water and 1 large ham hock. Simmer 2 1/2 hours. Add 1 large chopped onion, 2 cloves of chopped garlic, 1 large can tomatoes, 1 pod red pepper or chili chopped and juice of 1 lemon. Simmer for 30 to 50 minutes.