Porky'S Peas

1. 1

   Put the stock, bone and hocks in a large pot and bring to a simmer. Simmer for 15-20 minutes until the hocks have started to soften, then pull them out of the stock and cut off any meaty bits that look like you want to eat them (not the leathery skin or gristle). Do the same to the ham bone. Now put it all - meaty bits and bones, back in the pot.

2. 2

   Rinse the peas and add them to the pot, along with the carrots and onions. Grind in some pepper. Bring the whole thing to a boil, then turn down and simmer until the peas have broken down and you have a nice thick pea soup, probably 30-40 minutes. Taste for salt but you probably won't need any because of all of the pork product. Remove the bone and hocks, and serve.

3. 3

   This is great with cornbread and honey, a big salad, and a glass of wine.

* Per serving · 4 servings · Values may vary.