• ▢
  Remove most of the meat from the ham bone.

Instant pot method

• ▢
  Place water, bouillon and bone into instant pot
  ham bone, 3 tsp bouillon / cubes, 6 cups water, ½ tsp white pepper
  
• ▢
  Pressure cook for 15 minutes.

Stove top method

• ▢
  Place water, bouillon, pepper and bone into saucepan.
  ham bone, 3 cups water, 6 cups water, ½ tsp white pepper
• ▢
  Allow to simmer for 2 hours.

Ham broth

• ▢
  Allow the broth to cool to room temperature and place in the refrigerator overnight.
• ▢
  Soak the dried peas in water overnight.
  1 cup dried peas / split peas, 3 cups water
• ▢
  Remove the congealed fat from the surface of the broth.
• ▢
  Remove the bone and separate as much of the meat from the bone. Add the meat back into the broth.
• ▢
  Peel and chop the carrots and other vegetables of your choice
  2 medium carrots
  
• ▢
  Slice the leeks.
  1 small leek stalk
• ▢
  Pour the rehydrated peas through a strainer to remove the excess water.
• ▢
  Add the vegetables and bay leaf to the broth.
  2 bay leaves
  
• ▢
  Cook for half an hour or pressure cook for 10 minutes.
  
• ▢
  Blend the soup with an immersion blender until smooth.
• ▢
  Add additional salt or pepper to taste.
• ▢
  For the garnish, remove the parsley leaves from the stalks, microwave the corn and dice the ham.
  
• ▢
  Place in individual bowls and garnish with parsley, corn kernals and diced ham pieces.
  fresh parsley, frozen corn
  
• ▢
  Serve hot with crusty sourdough bread for a hearty meal!