SOUP‎ > ‎


Ham bone

2 cups dried green peas, washed

1 large onion

2 diced carrots

1 bay leaf

1/2 teaspoon dried thyme 

lots of black pepper


  1. Wash and drain the green peas making sure to pick out any little pebbles that may be in there. I have never found one but "they" say there could be some.
  2. Saute onions and carrots in a bit of olive oil until slightly softened in a large pot
  3. Place ham bone, peas, bay leaf, thyme and pepper in the pot and cover with water
  4. Cover and bring to a simmer. Cook for 1 to 2 hours. 
  5. Remove ham bone, any large pieces of meat and any fat. 
  6. Discard bone and fat and add the meat pieces back into the pot.   
  7. Add salt if needed but it probably won't be due to the salt in the ham. 
  8. If you put this in the fridge for another day it will get really thick but should loosen up again when heated. If not thin enough for your liking then add a little water to it and heat through.