Pea and Ham Soup

To make pork broth:

Buy pork roast or chops with bones in. Cook and eat.

Put leftover bones in slow cooker, fill with 1.5 to 2 litres of water,

1 – 2 capfuls of apple cider vinegar and ¼ tsp salt.

Cook on low for 8 to 12 hours.

To make the soup:


2 cups of dried peas and boil them for about 30 minutes or until soft.


In a large pot put:

cooked dried peas,

2 chopped onions,

lots of chopped garlic,

2-3 cups frozen peas,

3 rashes of chopped bacon and

pork bone broth.

Cook for 30 to 40 minutes.

Take off heat and whizz with whizz stick.

Add a wee bit of milk if desired.

Season with salt and pepper as needed.

Freezes well.

Time in the kitchen: 15 minutes prep + cook time.