Ingredients

• 500 g dried yellow peas, soaked overnight
• 1 ham bone or smoked pork hock
• 1 chopped onion
• 2 diced carrots
• 2 diced celery stalks
• 1 bay leaf
• 2 L cold water
• 1 Salt and pepper to taste
• 1 Dried savory to taste

Instructions

1. 1

   Drain the soaked peas and rinse them.

2. 2

   In a large pot, place the peas, ham bone, and cold water. Bring to a boil.

3. 3

   Skim off any foam from the surface, then add the onion, carrots, celery, bay leaf, and savory.

4. 4

   Reduce heat and simmer, covered, for 2 to 3 hours, stirring occasionally.

5. 5

   Remove the ham bone, shred the meat, and return it to the soup.

6. 6

   Season with salt and pepper. Serve hot with homemade bread.