Gran's Soup

ingredients

1 ham or bacon hock. You can find these wrapped up in the meat section at the supermarket.

Pack of soup mix - not the one with added spices - just the plain one.

Pack of green split peas

All or some of these:

2 carrots

1 potato

1 kumara

3-4 sticks of celery

Swede - not too much as they are quite sweet

Parsnip

instrucitons

Put hock into a large pot of water about two thirds full to allow room for the vegetable.

Slice celery and then whiz the rest of vegetables adding to the pot as you go.

Once the pot comes to the boil put about half the packet of soup mix and third of the cup of split green peas in. Bring back to the boil and then turn down - I  turn down a few times because as it heats through you can reduce the heat more.

Stir occassionally so soup mix doesn’t stick to the bottom of the pot.

Cook for about  two and a half three hours - once the meat is falling off the bone it is ready.

Season it then -  salt and pepper - don’t put salt in until then as the split peas don’t soften as well if there is salt in during cooking. 

Pull the meat off the bone and cut into pieces and devide soup between containers. It is thicker the next day.