12 fat split pea ham Recipes

split peas, ham soup base, chopped carrot, chopped onion, spam, chopped in small cubes, water, bacon fat

margarine, reduced fat, onion, chopped, chicken broth, low fat, water, split peas, dried,rinsed and sorted, potatoes, peeled,and quartered, low-fat ham , 97% fat free,medium chopped, black pepper

olive oil, chopped onion, grated carrot, garlic cloves, split peas, vegetable stock, bay leaf, water (or more as needed), low-fat sour cream, cooked ham, chopped, salt, pepper

dried split peas, fully-cook cubed ham, carrot, peeled and diced, onion, chopped, fresh minced garlic, bay leaves, seasoning salt, fresh ground black pepper, worcestershire sauce, very hot chicken broth, boiling water, hot milk (optional and to be added in at the end of cooking)

olive oil, chopped onion, chopped carrot, chopped celery, yellow split peas, fat-free , less-sodium beef broth, water, salt pork, bay leaves, ham hock, chopped fresh flat-leaf parsley, chopped fresh thyme, kosher salt, freshly ground black pepper, creme fraiche, fresh thyme leaves (optional)

dried great northern beans, dried black beans or 1/2 cup dried kidney beans, dried lima beans, dried garbanzo beans, dried split peas, reduced-fat ham or 2 cups smoked reduced-fat sausage, chopped, onion, chopped, carrot, shredded, dried basil, dried oregano, salt, black pepper, bay leaves, water, divided

dried yellow split peas, chicken broth, corn , niblets, chopped carrot, chopped ham, low-fat milk, onion, minced, salt and pepper

reduced-calorie margarine, minced onion, diced carrots (about 2 medium), diced celery (about 2 stalks ), garlic cloves, minced, water, dried split green peas, rinsed and drained, peeled, diced baking potato (about 1 medium), minced fresh basil, minced fresh oregano, salt, pepper, reduced-fat, lower-salt ham, finely chopped

dried split green peas, ham bone (trim off fat), onion, finely chopped, celery, finely diced, butter or 3 tbsp margarine, flour

fat pork bouillon that stores in freezer in icecube form these cubes come in handy when a dish is blah, or very quick hot and sour soup,.. party dips additions..., ham hocks (my faves are non-nitrated) put in a large pot, and cover with water. simmer, replacing water as necessary . cook the hocks until the meat floats and falls off the bones. when the bones are bare, refrigerate. after 12 to 24 hours, scrape off the layer of fat which has risen to the top., after the fat is removed , heat the stock + the chunks of meat, and discard any rind and bones. i next pour the stock/meat into icecube trays and freeze. when frozen hard, trnsfer the stock cubes into a freezer-safe container. ( i use gallon zip-locks).