Granny's Pea and Ham Soup

Method

  1. Put split peas in bowl and cover with water. Wrap in cling wrap and leave on bench to soak overnight.
  2. Heat large saucepan or stockpot on medium heat. Add the bacon and cook over medium heat for 2min. Add onion and carrots. Sauté on medium heat for 3-4 minutes.
  3. Remove the hard skin from the ham hocks. Add hocks to pan and let cook for 2min to release the flavour.
  4. Add enough stock to cover the hocks. Add the split peas to the pot. Bring to the boil and simmer for approx 2 hours or until meat is falling off hocks.. If liquid level goes down add water to ensure everything is covered.
  5. Season with cracked pepper and serve with some crusty bread for a great meal.

This soup will keep for up to 7 days in fridge just re heat the amount you require. If it is too thick just add water to get the correct consistency.

RECIPE: Courtesy of Colleen, ALDI Test Kitchen