Location: Cradley Heath
Era: 1950s
“I remember buying pork bones and making pea soup with them. You’d boil the bones. Have soaked dry peas. Boil it all together and remove the bones leaving the meat in the broth. You’d add an onion to it too. You’d put an onion in nearly everything! You never see them for sale nowadays do you, pork bones. If I made it now I’d use leftover ham from a joint of ham but still using the soaked dry peas and onions.”
Joan Tromans
Ingredients
- Dried peas
- Leftover pork bones
- One large onion
- Salt & pepper
- Bread & butter