Betty Crockers Split Pea Soup Revised Recipes

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.

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.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)

Steps:

• steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
• Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
• Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.

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.

SPLIT PEA SOUP

Steps:

• 1. Heat all ingredients except carrots to boiling in 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes.2. Remove ham bone let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham cut ham into 1/2-inch pieces.3. Stir ham and carrots into soup. Heat to boiling reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 195 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 15mg Sodium 220mg Carbohydrate 34g (Dietary Fiber 12g) Protein 16g % DAILY VALUE: Vitamin A 36% Vitamin C 4% Calcium 4% Iron 12% DIET EXCHANGES: 2 Starch 1 Very Lean Meat 1 VegetableSlow Cooker Directions: Decrease water to 7 cups. Mix all ingredients in 4- to 6-quart slow cooker. Cover and cook on high heat setting 3 to 4 hours or until peas are tender. Remove ham bone let stand until cool enough to handle. Remove excess fat from ham cut ham into 1/2-inch pieces. Stir ham into soup.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.