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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I pretty much made both of these up with a bit of help from a couple cookbooks. It is really easy to make and my step-sons favorite soup is homeade pea soup. Even when he found out all the onions were in it he didnt mind. Stir each time you walk by, this has a problem with sticking until you have the hang of it and the perfect pot. If making bean soup, a 16 oz jar of tomatoes adds a great flavour. Ingredients:
8 cups water |
2 ham hocks or 2 ham bone, with some meat left on |
2 potatoes (cut in 1 inch cubes) |
2 carrots (sliced and cut in half) |
1 -2 onion (chopped) |
2 stalks celery, finely chopped |
1/4 cup soya sauce |
1 dash worcestershire sauce |
1 teaspoon black pepper (i love pepper you may want less) |
2 bay leaves |
1 teaspoon basil |
1 teaspoon onion powder |
2 tablespoons beef bouillon (if needed) |
3 cups dried split peas or 2 cups dried navy beans |
leftover sliced of kielbasa or sausage, for more meat (optional) |
Directions:
1. Simmer hocks or ham bone in water for 2 hours, allow to cool, discard skin from hocks and remove meat from bone placing back in stock.
2. Add veggies and bring back to a boil and add peas or beans turn to simmer and add spices, soya and worcestershire and bouillon.
3. Simmer for 2-2 1/2 hours until peas or beans are tender.
4. The pea soup will be quite thick.
5. If desired add extra kielbasa or smoked sausage at and and heat through.
6. Both freeze well but may need a bit of water added when re-heating.
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