I always save ham bones from Christmas and freeze them and find them a welcome addition to our winter menu as this soup will keep you full for days...

Serves 4-6

Ingredients

500g green split peas, soak in cold water

1 medium smoked ham hock or ham bones

1 onion, peeled and cut in half

2 celery sticks, dark green leaves removed, cut into large pieces

1 carrot, peeled and cut in half

4 cloves

1 bay leaf

2 sprigs thyme

6 peppercorns

1 onion, peeled and diced

1 carrot, peeled and diced

Method

Begin by soaking the peas in cold water until needed

Place the ham, onion, celery, carrot, cloves, bay leaf, thyme and peppercorns into a large pot, cover generously with cold water (2 litres) and bring to the boil.  Reduce the temperature to a gentle simmer, remove any scum that may rise to the surface and cook the ham for 1-2 hours or until the meat is falling off the bone.

Remove from the heat and drain, reserving all the liquid. Also remove all the ham meat. Set aside.

In a large pot add the 1.5 litres of ham stock, diced vegetables and bring to the boil, drain the peas and add to the stock. Reduce to a gentle simmer and cook until the peas soften and the soup thickens.  The time will vary from 30 minutes to over an hour depending on the age of your peas!

While the soup is cooking strip off the meat from the bones.

If your soup is too thick add more stock or water, season with salt and ground white pepper. Add the ham and serve.