Pea and Ham Soup
  • 1 cup of split peas
  • 2 litres water
  • 1 large onion
  • 4 sticks of celery
  • 2 carrots
  • 2 cloves
  • sal and pepper
  • 5 bacon bones or 1 ham hock
  1. Soak the peas overnight in water. Chop the onions, celery and carrots. Put everything into a saucepan and bring to the boil. Simmer covered for 2 to 3 hours or until meat and veges are all soft.
  2. Remmove the bones and puree it all in a blender or push through a sieve.
  3. Pour the soup back into the rinsed saucepan.
  4. If you have used a ham hock then take the meat off the bones, chop it up and add to the soup.
  5. Add salt and pepper to taste and reheat the soup gently.
Recipe by Aussie Cooking at