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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.
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