Score the ham hock. Place in pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Remove hock and set aside. Let cool and chop meat, discard fat and skin. Add peas to hot water, cover and let sit for 15 mins. Drain into a large bowl. Reserve all of the ham hock broth. Measure broth and add water until you have 8 cups.
In a large skillet, melt the butter over med-hi heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Grate in the garlic and cook, stirring, for 30 seconds.
Add the ham and cook, stirring until beginning to brown. Add S & P and pepper flakes, and cook, stirring 2 minutes. Add all and peas to soup pot. Add 8 C broth/water mix, bay leaf and thyme, and bring to boil. Reduce heat to simmer, about 1 hour. Add water if needed if becomes too dry or thick.
Remove bay leaf and discard. Adjust seasoning to taste. Serve immediately.
Serving
Suggestions
Awesome all by itself or with a grilled cheese or salad
Originally Submitted
8/19/2012
0 Out of 5 from
0 reviews
You can add this Split Pea with Ham Soup recipe to your own private DesktopCookbook.
