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PEA AND HAM SOUP

 

1 onion

bacon bone or ham hock

1 carrot diced

375g split peas

2 celery sticks sliced

2 Tbs mint

 

Method

1. Soak split peas over night

2. Fry chopped onion

3. Cover peas and bone with water in casserole, add carrots and celery

4. Orient oven to get maximum sunlight

5. Put ingredients in casserole and cook until peas soften and go mushy, reorienting the oven every so often.

6. Serve with mint