Posted by Mandy Starnes | Jun 3, 2020 | Recipes
Pea soup has been around for centuries and this latest recipe from Mandy Starnes adds bear ham to the mix for a tasty twist!
“This is a good savoury recipe for a cold day.”
—Mandy Starnes
1 & 1/2 tsp poultry seasoning
1 tsp ground black pepper
1 tsp fennel seeds
2 & 1/4 cups rinsed split peas
6 cups water
2 & 1/2 cups broth or stock
1 meaty bear ham bone
1 med yellow onion
2 tbsp olive oil
3 dashes Worcestershire sauce
2 bay leaves
2 carrots
2 stalks celery
1 tsp beef oxo
Simmer the bone in the liquids (water and broth), with the split peas, and onion for 1 &1/2 hours.
Take the bone out, take the meat off the bone, and add the meat back to the pot. Add the celery and carrots and cook for another 30 minutes. The peas should be nice and soft and fall apart.