Pea and Ham Soup

Taken from 'Rosemay Conley's Complete Hip and Thigh Diet' book

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 1  onion, peeled and sliced
• 450  g  gammon steaks, cubed (weighed after fat cut off)
• 450  g potatoes, peeled and quartered
• 100  g  dried peas (soaked overnight)
• 1  liter water
•  mixed herbs

Directions

1. Bring gammon and onion to boil, and simmer for one hour. Cool and skim. Bring to the boil again, add potatoes and peas, and simmer gently for 1-2 hours. A tiny pinch of mixed herbs adds flavour.
2. The longer this is cooked, the thicker it becomes.