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Wash and drain peas. Put all the ingredients except ham pieces in a large soup pot and bring to a boil. Turn down heat and simmer for 2-3 hours. Add the diced ham the last half hour. The soup will thicken if left overnight.
Variation: add noodles last 20 minutes of cooking. Great served with Johnny Cake or Vermont Cornbread.
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1 stewing chicken, cut up
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1 qt fresh or canned tomatoes
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2 qts water
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salt & pepper
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1 medium onion, chopped
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2 cups fresh or frozen peas
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1/2 lb ham, cubed
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Simmer chicken in water, 2-3 hours, until tender. Remove chicken and chill broth to congeal fat, then lift off hardened fat. Pull meat from chicken bones in large pieces and return meat to broth. Add peppers, onion, ham and tomatoes. Cover and simmer 1 hour. Add peas and cook 10 minutes longer. Makes 2 qts stew.
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2 tbsp butter or margarine
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1 clove garlic, minced
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1 lb kielbasa, cut up
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3 tbsp instant bouillon
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1 large onion, chopped
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1 tsp thyme leaves
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2 cups sliced fresh mushrooms
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1/2 tsp marjoram leaves
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2 medium carrots, sliced
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1/8 tsp pepper
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4 cups water
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1/2 lb pasta nuggets, uncooked
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1/2 medium green bell pepper, chopped
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In large pan melt butter. Add kielbasa and next five ingredients. Cook until kielbasa is lightly browned. Stir in bouillon and the remaining seasonings. Add water. Bring to boil. Reduce heat and simmer 20 minutes. Prepare pasta according to package directions; drain. Stir into soup and heat through. Garnish as desired.
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Combine potatoes and chicken stock in kettle and simmer for 10 minutes. Add broccoli and continue cooking until broccoli is just tender, about 7 minutes. Add remaining ingredients, bring to just below boiling point, reduce heat to low, and simmer about 10 more minutes. Serve at once.
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