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My Ham Shank Soup (Thick pea soup)
My Ham Shank Soup (Thick pea soup)

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Make a trail mixout of a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for improving your mood. This is because seeds and nuts have lots of magnesium which raises your brain’s serotonin levels. Serotonin is a feel-good substance that tells the brain how to feel at any given time. The more you have of it, the better you will feel. Not just that, nuts, in particular, are a fantastic protein source.

See, you don’t need to consume all that junk food when you are wanting to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to my ham shank soup (thick pea soup) recipe. You can cook my ham shank soup (thick pea soup) using 5 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make My Ham Shank Soup (Thick pea soup):
  1. Get 4 large carrots scraped and cut into chunky slices
  2. You need 250 g Yellow Split Peas
  3. Get About 800g Ham Shank
  4. Take Boil in 2 1/2 Pints water
  5. Take Add a little black pepper
Instructions to make My Ham Shank Soup (Thick pea soup):
  1. Rinse the split yellow peas under cold water for a few minutes. Add the shank to boiling water and cook for 30 minutes, take out and take all the fat off it will come away easy then.
  2. Scrape and slice the carrots chunky. Add the split peas to the ham shank water with the shank when fat and skin removed. Simmer for about an hour then check if the meat comes off. If not leave for another hour for the split peas to be cooked.
  3. Fat and skin taken off. Add it back to the water with the split peas and carrots. Leave to simmer away for about an hour then check if the meat falls off the bone.
  4. Meat falling off the bone. When you take the bone out and grissle. Let it boil a little longer then some fat will float on top and you can scoop it off.
  5. After simmering. Turn off and leave for about an hour before serving as it goes thicker. Next day its the best. Cooked turn off and leave and it will be much thicker and meat falling to bits. So tasty. You can freeze this soup too.

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