Description Makes 2 Quarts: 6-8 servings No Preservatives, MSG, or Added Salt. Cooking Instructions: Pantry List 2 Quarts water 1 Lb ham cubed 2 Cups potatoes peeled and diced (or 2 Cups southern style frozen hash browns) 2 Teaspoons salt Soup Directions Step 1: Rinse peas and add to water with ham, seasoning packet, and potatoes. Cover and bring to full boil. Step 2: Reduce heat and simmer for 1 to 1 1/2 hours stirring occasionally. Step 3: Puree soup in blender or mash potatoes in pot to thicken. Optional: Garnish with croutons and fresh-chopped parsley or mint. Serve with hard rolls or garlic bread. Recipe Variations Gourmet Light: Use turkey ham or smoked turkey leg rather than regular ham. Extra Hearty: Add one pound cubed ham, sausage or kielbasa. Use a ham hock rather than the cubed ham suggested. Vegetarian Variations: Rinse peas; place in large soup pot and add the following: Seasoning packet, 2 1/2 qts. water, 1/2 Tsp. dry mustard, three stalks celery diced, two carrots peeled and sliced, one medium potato diced, one clove garlic chopped, 2 Tbs. red wine vinegar, freshly ground black pepper. Bring to a boil and simmer, partly covered for 1 1/2 hours, stirring occasionally. Puree the soup in food processor, or simply mash vegetables against the pan to thicken. Crock Pot Instructions: Combine all ingredients in crock pot and heat on high until boiling. Reduce to low and cook until peas are soft.
