If you put all the ingredients in a crock pot, cover with chicken stock, turn on low for 24 hrs., the split peas, beans, etc. dissolve. Nothing burns in a crock pot. Take out, add more stock to your desired thickness and re season. No watching, or burning on the bottom. It's up to you what veggies ...

I also wanted to include some basic nutritional data as calculated by the Livestrong nutritional calculator as input by me using the exact ingredients and amounts I personally use for this soup. Based on 16 servings of 1 cup each the nutritional values for the soup are approximately as follows - Nut...

My German grandmother was born and raised in a small town in Hungary where most of the town folk were also German. This soup comes from her and we always called it Bean Soup ... in truth I am not sure of it's origins whether German or Hungarian, but it's a recipe the like of which I have never come ...

I always make goulash soup the way my grandmother made it, using pork hocks for the meat ... unlike her however I usually remove the meat (and bones) from the soup before it's done and separate the good meat from all the fat, bone and gristle before chopping it up into bite sized pieces and returnin...