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