Split Pea Soup

1 pound dried green split peas
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1-1/2 cups chopped onion
1 cup each diced celery, carrots and potatoes
1 tsp dried parsley flakes
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp dried marjoram
Salt to taste

In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Change things up a bit – add cheese, broccoli, bacon, etc to your liking!

Crock Pot Potato Chowder

8 cups diced potatoes
1/3 cup chopped onion
3 knorr bullion cubes (I used chicken)
5 cups water
1 can cream of chicken soup
1 package cream cheese, 8oz
1/2 lb bacon, cooked and crumbled
shredded cheddar cheese

In a crock pot combine potatoes, onion, bullion cubes, water and cream of chicken soup.

Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese and bacon to crock pot and blend.

Serve with shredded cheese on top.

Cheddar Chowder

4 cups water
4 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper

White Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
4 cups cheddar cheese, grated
2 cups cubed ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil for 10-12 minutes.

Meanwhile, in a saucepan, melt butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have not been drained.

Heat through.

Beef Stew

2 lbs stew meat
6 carrots
4-5 potatoes
1/2 tsp pepper
5 tbsp minute tapioca
1 onion
1 cup celery
1 large can V8
1 tsp salt

Combine all ingredients in a crock pot. Cook for 5 hours.