Recipe: Bean Soup and pea soup (no tomatoes)

Senator Bean Soup and Split Pea Soup
Previously posted on TKL by Connie A
April 28th 1998
recipelink.com Cooking Club Board

SPLIT PEA SOUP
Makes 6-8 servings

1 pound split peas
2 cups water
47 ounces canned regular strength chicken broth
3 slices thick bacon, chopped
1/2 tsp. dry mustard
1 cup diced celery
1/4 tsp. coarsely ground pepper
1 tsp. salt
1/8 tsp. 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.

EASY OLD-FASHIONED BEAN SOUP
Serves 4-6

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.