It's time to make holiday leftover soup!
I got frozen cooking liquids from pressure cooking about 10 pounds of pot roast, ten pounds of pork loin, and ten pounds of chicken. And I got all kinda scraps of this and that to toss in
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Split pea, northern beans, and left over ham bone and ham bitz.
Wash 8 ounces of split peas and 8 ounces of northern beans, then combine into a large pot, and soak them overnight in water.
The next day....
Take your left over ham bits, and take the meat (not fatty) off the ham bone and cut into pieces, I use scissors for this (Julia Child trick)
I have my mom's Mirro Pressure cooker from way back when, it's a 4 quart, Mirro M-0394 Pressure Cooker.
If you have a 6 quart pressure cooker, you can increase amounts of the ingredients.
Put ham bitz, beans and split peas into the cooker, add one package of onion soup mix or one cut up medium to large onion. Fill cooker about 3/4 or 7/8 of the way up with water, enough water to cover the ingredients.
Place cooker w/lid and gasket on your range cooktop, place the jiggler on your pressure cooker at the 5 psi setting, light burner and place on low heat and allow to cook for approximately one hour and 15 minutes. You can cook it longer but you should check the contents of the cooker for longer time for it having enough water. Just make sure you turn off the burner, and allow the steam to escape totally before opening.
You won't need any other seasonings because the flavoring of the ham will get incorporated into your soup.
We serve this with Jiffy cornbread mix made in individual cupcakes with the use of cupcake papers and a cupcake tin. Deeeelish!