Split pea soup with ham hocks

Recipe by:
Dave Lieberman

Tested

Prep: 10 mins

Cook: 60 mins

Serves: 4

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

3 tbsps olive oil

1 large onion, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

450 g bag split peas, rinsed and picked through

680 g smoked ham hock

2¼ L chicken stock, water, or combination

Salt and freshly ground black pepper

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Method

Split pea soup with ham hocks

1) In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches.

2) Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.

3) Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.