Yummy Split Pea Soup

Yummy Split Pea Soup

2 c dry split peas
1 c diced onions
1 c diced carrots
1 c diced potatoes
1 can chicken broth
6 cups water
1 ham hock or ham bone
1 TBSP minces garlic
1 TBSP garlic pepper
½ TBSP pepper Carrots, onion, and potatoes. Dice them all up and add to peas.

Also, add a ham hock, ham bone, or chunks of ham. 1 can of chicken broth, 6 cups of waterand the spices. Bring to a simmer. Simmer for anywhere from an hour to an hour and a half. When done remove the ham and dice it up put in a bowl and set aside. Add your soup to a blender and puree all the soup, being careful because it is hot. Don't burn yourself. Add soup back to the same pot you cooked soup in, add the ham, and heat back up to a simmer. Serve. I serve it with corn bread, honey plus a nice tall glass of milk! Enjoy!



Posted by: Lois

4 Bs Tomato Soup From Mom's recipes

4 B’s Tomato Soup

Serves 4  to 6 people

4B’s is a popular restaurant chain in Montana.  Some people go there just for this soup.

“according to the lady who submitted it to our local paper, but apparently the restaurant is gracious enough to give people the recipe anyway!” 

28 ounce can diced tomatoes including the juice (I use 4 cups of my frozen diced tomatoes)

1 cup chicken broth

2 TBS butter

2 TBS sugar (you can use substitute - splenda)

2 to 3 TBS chopped onions (I use my dried onions from food storage)

Pinch of baking soda

2 cups  heavy cream or half & half (I’ve also use evaporated milk if out of cream)

Salt and pepper to taste (abt 1 tsp each)  (I use garlic pepper  from the dollar store abt 1 tsp)

Mix all ingredients EXCEPT  CREAM salt and pepper in a large soup pot.

Cover and simmer for 1 hour, checking occasionally

Heat cream in double boiler or in microwave until it is almost ready to boil.  STIR cream into the tomatoes mixture (NOT vice-versa).  I add the garlic pepper at this time…or you can serve and season individual bowls to taste with salt and pepper (I don’t do that)

Note: if tomato mixture seems to be getting too dry, a little tomato juice or more chicken broth can be added.

Posted by:  Margo

Baked Potato Soup

Best Ever Baked Potato Soup

(Nancy Erickson’s Recipe)

4 large baking potatoes

2/3 c melted butter

2/3 c flour

6 c milk or 3 c milk and 3 c chicken broth ( I used in place of milk liquid coffee mate)

4 green onions

4 oz sharp shredded cheddar cheese 8 oz sour cream

1 tsp salt

Freshly ground pepper to taste

Bake potatoes. Scoop out flesh when cool enough to handle. Set aside.  Put liquids, butter, flour, and onions in blender.  Whirl to chop onions.  Put in large pot.  Cook over medium heat till thick and bubbly stirring constantly to avoid scorching.  Stir in shredded cheese.  Stir till melted.   Add potatoes, meshing some.  Add sour cream and seasonings.  Adjust to taste.  Serve with crumbled bacon.


Posted by: Lois