Best 5 Vintage Betty Crocker Split Pea Soup Recipes

BETTY CROCKER'S SPLIT PEA SOUP (REVISED)

Steps:

• Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
• Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.

VINTAGE BETTY CROCKER SPLIT PEA SOUP

Steps:

• In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
• Remove from heat; cover and let stand 1 hour.
• Add ham shank, onion, celery, parsley and pepper; heat to boiling.
• Reduce heat; cover and simmer 1-1/2 hours.
• Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
• Remove bone; trim meat from bone and add meat to soup.
• For a thinner consistency, stir milk or water into soup.
• Season to taste.

SLOW-COOKER SPLIT PEA AND YAM SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.