HAM BOUILLON CUBES RECIPES
SLOW COOKER SPLIT PEA SOUP RECIPE: HOW TO MAKE IT
When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Total Time 08 hours 15 minutes
Prep Time 15 minutes
Cook Time 08 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.
Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Nutrition Facts : Calories 260 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 15g fiber), ProteinContent 23g protein. Diabetic Exchanges 2-1/2 starch
LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP RECIPE - FOOD.COM
I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my family. Simple to prepare too..just chop all your veggies and ham up and toss everything into the pot and cook. No need to soak the peas overnight..just a rinse and drain before cooking.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
- Stir, then bring to a boil over high heat.
- Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
- As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
- Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
- Give the finished soup a taste test and adjust salt and other seasonings as needed.
Nutrition Facts : Calories 280.5, FatContent 5.5, SaturatedFatContent 1.9, CholesterolContent 25.5, SodiumContent 239.6, CarbohydrateContent 38.9, FiberContent 13.5, SugarContent 5.9, ProteinContent 19.9
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GLUTEN-FREE GRAVY RECIPE: HOW TO MAKE IT
I love this gluten-free gravy–it's so versatile! It can be used with an everyday meal or aside a holiday feast. And it is delicious with any protein. —Rita Casey, Blairsville, Georgia
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Total Time 25 minutes
Calories 32 calories per serving
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Total Time 25 minutes
Calories 32 calories per serving
- Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.
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I love this gluten-free gravy–it's so versatile! It can be used with an everyday meal or aside a holiday feast. And it is delicious with any protein. —Rita Casey, Blairsville, Georgia
From tasteofhome.com
Total Time 25 minutes
Calories 32 calories per serving
From tasteofhome.com
Total Time 25 minutes
Calories 32 calories per serving
- Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.
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