Total Time
20mins
Prep 15 mins
Cook 5 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

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

CoolMonday January 07, 2004

I actually use regular ham hocks instead of smoked so it isnt too salty.

Tara June 07, 2003

I make this soup which I love but I omit soy sauce as some ham hocks can be quite salty

Latchy May 31, 2003

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