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1 pound bag of dried peas (green or yellow, or a mix of both) 1 ham bone, with a fair bit of meat left on it 1 large onion, diced 1-3 carrots, sliced celery, chopped 1-3 bay leaves Dash thyme, marjoram and basil enough water to cover the bone Salt and pepper to taste.
If using dried whole peas, soak several hours or overnight. Drain.
Combine all ingredients in a large soup pot or dutch oven. Simmer until the peas have disintegrated--several hours. Remove the bone/s, meat and bay leaves.
Discard the waste and bay leaves. Cut or shred the meat, then add back into the pot.
I like to blend some of the chunks out with my immersion blender, but my husband prefers the chunks.
This freezes well. You might want to add a bit of water while heating it to eat--it tends to thicken up.
This time I had a large shank bone and lots of meat. I used 3 quarts of water and 3 bay leaves.