Pea Soup

2 cups diced ham
6 cups ham broth (6 cups water and ham bone + some ham drippings)
1 pound dried split peas
1 1/2 cups sliced carrots
1 cup chopped celery
1 cup chopped onion
1/2 tsp. parsley flakes
1 tablespoon chicken bouillon granule
1/4 tsp pepper
1/8 tsp. thyme

Combine all ingredients. Cover and bring to a boil.  Reduce heat and simmer until peas are tender.   When cool, place in a freezer bag, label and freeze.  When thawed pout into a pot and simmer until heated through.

Cabbage Soup

6 cups ham broth (6 cups of water and the bone of a ham)
1 cup sliced carrots
3/4 cups sliced celery
1/4 cup sliced onion
1 clove garlic
1 bay leaf
1/2 tsp. basil
1/4 tsp. pepper
8 cups coarsely chopped cabbage
2 cups diced ham chunks

Combine all ingredients. Cover and bring to a boil.  Reduce heat and simmer 10 minutes. When cool, place in freezer bag, label and freeze.  When thawed, pour into a pot and simmer until heated through.