Pea Or Bean Soup Food

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

PEA & HAM SOUP

Steps:

• Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
• Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
• Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
• Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

SPRING PEA SOUP

Steps:

• In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
• Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.

BEAN & PEA SLOW COOKER SOUP

Steps:

• 1. In a large crock pot, add all of the ingredients that you like EXCEPT sausage, canned green beans and green peas. If using frozen green beans & peas then add with the other beans and peas.
• 2. Add the beer, ham bone (if using) or ham seasoning, and crumbled bacon.
• 3. Cook on low for about 8 hours. *(If using canned green beans and peas add those in the last hour.)
• 4. In the meantime, if you're adding the sausage, cut it into 1/4" circles and pan fry them, stirring often, until they start to brown. Drain on paper towels.
• 5. About 1 hour before serving add the sausage, stir well and heat through. Taste for seasoning and adjust as needed.
• 6. Garnish soup with thinly sliced green onion tops and serve with hot buttered corn bread. Enjoy! FREEZES WELL! To Pressure Can: Put hot soup into sterilized jars up to 1/2 inch from top. Seal and tighten band just until you have resistance - DO NOT over-tighten bands. Pressure cook according to the following directions: Dial Gauge Canner - Process at 11 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 2000 ft above sea level times may differ. Weighted Gauge Canner - Process at 10 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 1000 ft above sea level times may differ. FOOD MUST BE COOKED BEFORE PROCESSING IN PRESSURE CANNER. DO NOT USE THE WATER BATH METHOD ~ I don't want anyone to get sick! *Note: cooked seafood can also be added but the processing time must be increased to 100 minutes for pints and quarts.
• 7. *TIPS: To prepare the night before serving, fry off the bacon and sausage, drain and set aside. Pour bacon grease into a container and refrigerate. Leave the crockpot in the OFF position and dump all the ingredients into the crock pot EXCEPT for the bacon grease and meats, cover and let sit overnight. In the morning add the bacon grease & crumbled bacon (if desired), ham bone and ham, stir and set the unit on low for 8 hours. Before serving add the cooked sausage and heat through. *COOKS NOTES: PLEASE READ - My recipe takes it to the extreme and most crock pots will not hold all of these beans/peas. Use the ones you like or will fit in your crock pot. Corn & tomatoes, in my opinion, really make a difference but can be left out if you don't like them. The 1 Cup of beer can be omitted - it will only alter the taste slightly but the beer does make a difference. This is not a low sodium recipe but it doesn't have an excessive amount of sodium/per serving. The portion you eat will be no saltier or have more sodium than the same size portion of one of the canned peas/beans. There is no salt added to the ingredient list - add it if you need to. The fresh vegetables don't have sodium nor do the dried herbs so that cuts down on the total sodium. If sodium is a problem get as many low-sodium canned items possible. If you must rinse off the creamy liquid from the peas & beans you will lose some of the flavor but it's still good, and if you use sausage, fry it off or boil it first to render the grease out. Make this your own! Drain the veggies that have a thin liquid like corn, green beans, green peas if desired. I prefer the frozen peas because they hold up better in the recipe, but canned is fine. If you want to leave the bouillon out, do it!
• 8. I usually add what I have on hand and sometimes I add lima or butter beans, Rotel tomatoes, a can of V-8 or tomato soup depending on if I want it to have more tomato flavor. This will fill a large crock pot to the very top. Either cut back on some of the ingredients to accommodate your slow cooker or divide it between two crock pots. Share this with family and friends or freeze/pressure can leftovers for later.

SOUTHERN BEAN SOUP

Steps:

• Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
• Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
• Drain the beans and rinse them thoroughly; return them to the pan.
• Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
• Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
• Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
• Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
• Return to soup, discarding bone. Discard bay leaves.

PEA OR BEAN SOUP

Steps:

• 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.

SERIOUSLY GOOD WHITE BEAN SOUP

Steps:

• Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
• Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
• Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.