Holly’s Famous Pea and Ham Soup
The same delicious Pea and Ham Soup as we serve in our Holly Kitchen, an easy, warming bowl of goodness that hides the vegetables from your ‘green averse’ family.
1 Holly Bacon shank
1 C dry soup mix (barley, lentils etc)
1 C green split peas
1/2 head celery including leaves, chopped
2 large carrots, grated
Half fill a large stockpot with water, add all the ingredients, place on a low heat and bring to a slow boil.
Leave to boil for several hours until the meat is falling off the shank and the split peas have softened to thicken the soup. Take the shank out of the pot, remove the meat from the bone and shred, discard the bones and skin and add the meat back to the soup.
Tip: Keep stirring the soup as it simmers to ensure it doesn’t catch on the bottom of the stock pot.