⦁ 1 ham hock or soup bone
⦁ one 16oz. package of yellow split peas
⦁ 2 carrots, thinly sliced
⦁ 1 medium onion, chopped
⦁ 7 cups of water
⦁ 1/2 tsp. ground allspice
⦁ 1 tsp. ground pepper
⦁ 1 bay leaf
⦁ salt to taste
1. Place water, pork knuckle, shelled peas, allspice, onion, carrot, peppercorns and bay leaf in a large pot.
2. Bring to the boil, cover and simmer. Over medium heat for approx.Time.
3. Remove the ham and bay leaves from the soup. Season the soup with salt and pepper. Using a hand blender, blend the soup until the desired consistency is reached.
4. Remove the meat from the bones with a knife and fork and cut into small pieces. Add the ham back into the soup, stir and serve hot.
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