1 ham bone, with meat left on
375 ml dried green peas 1 1/2 cup
750 ml raw potatoes, diced 3 cup
1 medium onion, diced
1 carrot, shredded
each thyme, basil & oregano to taste
salt & pepper to taste
15 ml parsley flakes 1 tbsp
Place ham bone and peas in a 4 quart (4 L) soup pot. Add enough cold water to cover ham bone about 6 to 8 cups; bring to a boil. Skim off foam. Add potatoes, onion, carrot and seasonings. Simmer about 2 1/2 to 3 hours until peas are tender. Sprinkle with parsley. Remove bone from soup. Cut off meat and chop into small pieces. Return meat to soup, heat and serve.
Serves 6