Chunky pea & ham soup recipe

Ingredients

• 700 gram ham hock
• 4 cloves garlic, crushed
• 500 gram packet dried split peas
• Pepper, to taste
• 1 large onion, quartered
• 1.5 litres water
• 2 carrots, cut into chunks

1. Place split peas into a sieve and rinse well under running water. Place into camp oven.
2. Add ham hock, onion, carrots, garlic and pepper, then add water.
3. Cover and cook on a low/medium heat for 2 hours, or until meat is falling off the bone and split peas are soft.
4. When meat and peas are ready, carefully remove ham hock and strip meat from bone. Give the soup a good stir before returning meat to camp oven.
5. Serve with crusty damper.