Vintage Betty Crocker Split Pea Soup Recipes

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 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.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

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.