Dad's pea&ham soup, for crossfire
Ham bones with ham on them, the more meat the better. Dad uses the bones from leg or shoulder ham because he likes the ones with marrow.
2 finely chopped onions, or more. You like onions? Throw them in!
2 cups split green peas. More cups will be required if you use 5 gallons of water like someone I know.
You won't need salt, but you can add a little pepper, garlic and other herbs to taste. A little chilli can give it a nice bite but don't use too much or it'll kill the pea&ham flavours. I prefer no chilli.
Put the ham bones in a large pot and cover them with water, then boil them to death. Seriously. Boil them for HOURS, until the ham has fallen off and all the marrow in the bones is in the water. If you use leg bones you'll have clean tubes of calcium.
Remove the bones and add everything else.
Cook until the peas have broken down and dissolved in the liquid. The water should evapourate so you end up with a thick pea soup with lumps of ham lurking in the murky depths. This is now edible.
When poured into a container for storage in the fridge, the soup will set like gelatine to the point where it can be dumped on a plate and will hold the shape of the container and wobble like jelly. When reheated it turns back into runny soup. Freezes well, keeps for years.