Split Pea Soup With Ham Bone Food Network at Robert Belisle blog

Split Pea Soup With Ham Bone Food Network. Add ham bone, carrots, onions, celery, bay leafs, beef base, goya ham and goya sazon seasoning, salt, peppercorns and dried thyme. Combine the peas, hocks, carrots, celery and onions in a large soup pot or dutch oven. Bring to boil, remove from heat, cover and let sit for 1 hour. A meaty ham bone serves as the crux of flavor in split pea soup. Add the herb bundle, stock. 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. Measure 8 cups of water and add to cooking pot. It will infuse it with even more ham flavor. Return to stove and bring back to boil. Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme. Rinse peas well in cold water and add to a large cooking pot. Tie the parsley, thyme and bay leaf together with kitchen string. Serve it with crusty bread to sop up all of the flavorful broth.

Ham Bone Split Pea Soup Recipe Split pea soup crockpot, Pea and ham
from www.pinterest.com

Serve it with crusty bread to sop up all of the flavorful broth. 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. Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme. A meaty ham bone serves as the crux of flavor in split pea soup. Add the herb bundle, stock. Combine the peas, hocks, carrots, celery and onions in a large soup pot or dutch oven. It will infuse it with even more ham flavor. Measure 8 cups of water and add to cooking pot. Add ham bone, carrots, onions, celery, bay leafs, beef base, goya ham and goya sazon seasoning, salt, peppercorns and dried thyme. Tie the parsley, thyme and bay leaf together with kitchen string.

Ham Bone Split Pea Soup Recipe Split pea soup crockpot, Pea and ham

Split Pea Soup With Ham Bone Food Network Measure 8 cups of water and add to cooking pot. Add ham bone, carrots, onions, celery, bay leafs, beef base, goya ham and goya sazon seasoning, salt, peppercorns and dried thyme. Tie the parsley, thyme and bay leaf together with kitchen string. Serve it with crusty bread to sop up all of the flavorful broth. Return to stove and bring back to boil. 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. Combine the peas, hocks, carrots, celery and onions in a large soup pot or dutch oven. Bring to boil, remove from heat, cover and let sit for 1 hour. Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme. Measure 8 cups of water and add to cooking pot. Rinse peas well in cold water and add to a large cooking pot. It will infuse it with even more ham flavor. Add the herb bundle, stock. A meaty ham bone serves as the crux of flavor in split pea soup.

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