Waking up to a bed of fluffy white snowflakes this morning brought me back to chilly winter days growing up back home and the house filled with a delicious scent from one of Dad’s homemade meals. Split pea & ham soup being my favorite!
What you’ll need:
1-1lb smoked ham hock
1 tbsp EVOO
1 large white onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp each of S&P
4 cups low sodium chicken stock
2 cups dry green or yellow split peas
3 green onions, thinly sliced
What you’ll do:
Using a knife, peel off any skin from the ham and discard. Trim off and discard of any fat. Set aside.
In a large pot, heat oil over medium low heat. Add onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock. Stir occasionally until vegetables are tender, about 5 minutes.
Add chicken stock, split peas and 2 cups of water. Bring to a boil over medium high heat, skimming off any foam. Cover pot and simmer over medium low heat until peas break down and meat is tender to a forks touch, about 1 1/2 hours.
Remove the ham hock. Pulling off and shredding the meat. Set meat aside. Discard of ham bone and remove bay leaves from the pot. Return meat to the rest of the soup, garnish with green onions and enjoy!