Recipe by Tara
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.
Top Review by CoolMonday
I used 2 pounds of dry lima beans.. washed and drained... One large ham bone with lots of ham left on.. no sausage.. and I doubled most of the other ingredients (especially water)... It was delicious and I froze some for future meals... definately a keeper.. thanks for recipe Tara
- 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 See How It's Made
- 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.
- Add veggies and bring back to a boil and add peas or beans turn to simmer and add spices, soya and worcestershire and bouillon.
- Simmer for 2-2 1/2 hours until peas or beans are tender.
- The pea soup will be quite thick.
- If desired add extra kielbasa or smoked sausage at and and heat through.
- Both freeze well but may need a bit of water added when re-heating.