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.

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.