This is an old English recipe.  You would need to adjust the amounts to suit.

GRANDMAS SPLIT PEA AND HAM SOUP

1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots

Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.

Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

This is very nice served with very small dumplings.

Make your dumpling dough and drop very small teaspoons at a time on top of the soup.

Yumooooooooooo.

The recipes available seem to contain mostly the same or similar ingredients.  These remind me of what I was taught by Mum and you soak the split peas overnight and rinse very well before using.

I was also told to keep skimming off the white froth as this was supposed to be what causes the flatulence that some of you here seem to suffer from  .

The MOTH has just recently used our Christmas Ham Bone which he has kept frozen in his version of soup which is more a Ham and vegetable one.

Good Old Aussie Tucker
(1) Pea & Ham Soup

Serves: 6-8

Ingredients:
500 gm split peas
olive oil
2 large onions, chopped
2 rindless bacon rashers, diced
2 smoked ham hocks
2-3 sprigs fresh thyme
sea salt & freshly ground pepper
3+ litres water
2 medium carrots, diced
2 celery stalks, diced
1-2 tbsp chopped fresh parsley


Method:
Soak split peas in cold water overnight. Drain very well.

Heat a little oil in a large pot and gently saute onions and bacon until tender.

Add the drained peas, ham hocks, thyme and ground pepper with water to cover. Turn heat down and simmer for 1 hour, half covered.

Then add carrots and celery. Stir and cook for another hour.

Remove the ham and, when cool enough to handle, discard all skin and fat and dice the meat. Return diced ham to the pot, bring liquid to the simmer and taste the soup for seasoning.

Serve with a sprinkling of parsley on top and good crusty bread on the side.

Good Old Aussie Tucker
(2) Pea & Ham Soup

Serves: 4-6

Ingredients:
500 gm green split peas
1 tbsp olive oil
2 onions, finely chopped
2 medium carrots, diced
2-3 celery stalks, diced
1 kg smoked ham hock
freshly ground salt & pepper
2-3 bay leaves
2½ litres water (or stock)
1 cup frozen peas, thawed
2 tbsp freshly chopped parsley


Method:
Soak split peas overnight in cold water.

The next day, heat oil in a large pot and gently saute onions, carrots and celery until softish.

Add split peas, ham hock, ground pepper, bay leaves and water to cover. Bring to the boil and gently simmer for about 2 hours until ham is tender.

Remove ham, cool a little and dice. Then return meat to pot together with peas and parsley. Mix well, reheat soup and taste for seasoning.

Serve with lots of crusty bread on the side.

G'day Jono just wondering what recipe you used for the pea & ham soup? I have a fair few bacon bones to use up.

All the best
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Did you soak the peas Jono? I'll bet you needed a damage control plug after that brew mate!

All the best
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