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Path: utzoo!dciem!odell
From: odell@dciem.UUCP (Patricia Odell)
Newsgroups: net.cooks
Subject: Re: Split Pea & Ham Soup
Message-ID: <1780@dciem.UUCP>
Date: Fri, 24-Jan-86 14:15:56 EST
Article-I.D.: dciem.1780
Posted: Fri Jan 24 14:15:56 1986
Date-Received: Fri, 24-Jan-86 15:25:51 EST
References: <856@hou2d.UUCP>
Reply-To: odell@dciem.UUCP (Patti Odell)
Organization: D.C.I.E.M., Toronto, Canada
Lines: 42
Keywords: BLAND!
Summary: 

*
*
In article <856@hou2d.UUCP> lws@hou2d.UUCP (lwsamocha) writes:
>*
>For the third time in several months, my
>spouse spent mucho time cooking 
>split pea & ham soup.
> 
>Each time she has made it, it came out very bland.......
> 
>*
I make pea soup alot and I've always recieved compliment.

Maybe you could try it my way! :-)

I start by having a baked ham for sunday dinner.  I use a cured ham 
with the bone in the center and glaze it with a mixture of brown sugar,
keen's mustard (dry) and raspberry vinegar.

When the ham is almost gone, I put the bone with some of the meat
on it into my crock pot and fill it up with water.  I use either
yellow or green split peas - what ever I see in the store.  I probably
use about 1.5 cups or so.  I also put chopped up pieces of ham into 
the pot (use as much as you want!).

Add 1 or 2 diced onions, a couple of diced carrots, 1 or 2 Knor or
Maggi chicken bouillion cubes and fresh ground pepper to taste.
If I have some, I also put in a couple of table spoons of tomato
paste.

Put the lid on the pot turn it to high and cook! I take the lid off
when it comes to a boil and stir it once in a while.  When it gets
as thick as you want, eat it!  

A good rule of thumb when making any soup is - The longer it cooks,
the better it tastes.

Cheers!
Patti Odell