My taller half does make the best pea and ham soup I’ve ever had with the special ingredient being smoked bacon ribs. This one was a bit more rustic than his usual creamy efforts but still oh so packed full of flavour.

Recipe is as follows

500g yellow split peas
500g green split peas
1kg smoked bacon ribs
3 carrots, diced
1 large onion, diced
3 sticks celery , diced
3 cloves of garlic, crushed
sprig of thyme
sprig of parsley
1/2 bunch mint
6 whole cloves
4 litres water

Wash the peas and put into a large soup pot. Add the bacon bones, carrot, onion, celery and garlic. Add the thyme, parsley, mint and cloves also and put into the pot. Cover with water.

Bring to the boil, take off any scum that has formed on the top. Turn down the heat and simmer for 2 hours.

If the soup is too thick, add water.

Best winter warmer ever and munching on those smoked bacon ribs is nirvana.

Enjoy!