Pea and Ham Soup

Pea and ham soup is so yummy and perfect when it is getting cold.   This recipe is from Taste but I added some bacon bones for extra flavour and because more meat and fat will come off these.

1 x 500g pkt green split peas
1 Tbs olive oil
2 brown onions, coarsely chopped
3 carrots, peeled, coarsely chopped
3 celery sticks, ends trimmed, coarsely chopped
1 large (about 750g) ham hock (see note)

2 bacon bones
2.75L (11 cups) water

3 sprigs fresh thyme
2 dried bay leaves
4 black peppercorns

Place the split peas in a really large bowl and cover with cold water (note they soak up heaaaps of water so put in a big bowl with more water than you think necessary). Set aside for 6 hours or overnight to soak. Drain.

Wrap some unwaxed kitchen string/cotton string around the thyme and bay leaves to secure (that way you can pull them out at the end).

Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, herbs, peppercorns, ham hock and water. Cover and bring to the boil.

Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat.

Use tongs to remove the ham hock from the pan. Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup. 

Stir the soup over low heat for 4-5 minutes or until heated through. Serve with buttery toast.