NoCount Recipe
Servings 4
(This is almost a main meal - a real 'rib-sticker' - but still low in POINTS values. If you have a butcher who sells ham on the bone, ask him if you can buy the bone. Very often, he will almost give it away.)
225 g cooked yellow split peas
2 3/4 pint water, (1.5 litres)
4 slice ham joint, roughly, on the bone
1 large onion(s), chopped
1 large portion potato(es), peeled and cut into small cubes
1 tablespoon parsley, chopped
1/2 teaspoon pepper
Soak the split-peas in half the water, overnight.
Put them and their soaking water along with the remaining water in a large pan, with the ham bone, the onion and the potato. Bring to the boil and then simmer for 50 minutes.
Remove the bone and scrape any meat left on it into the pan.
Season to taste with pepper only, because the ham is naturally salty and will have flavoured the soup already.
Stir in the chopped parsley.
If you like a less chunky soup, mash the contents of the pan with a potato masher.
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