Split Pea Soup

By Afton

Dan's version of stove top split pea soup

Ingredients

• 2 1/4 cups of dried split peas
• 1.5 quarts of chicken stock (regular)
• two ham hocks
• 1 onion, finely diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme
• one bay leaf
• half a bunch of celery, chopped
• 1 cup finely diced carrots

Preparation

Step 1

1. Soak the peas in water for 1.5 hours or more.
2. Place peas (strain away extra water) and hocks in a covered large pot with enough chicken stock to cover the hocks for 1 to 1.5 hours on low simmer. Cont. until the peas are starting to breakdown. Stir every 10 min or so to prevent sticking to the bottom.
3. Remove the hocks and add the remaining chicken stock, bay leaf, onion, celery, salt, pepper, and thyme. For about 30 min.
4. Cut all the meat off the hocks and finely mince while step #3 is continuing and put the meat back in the pot with the rest of the ingredients when it is ready.
5. Add the carrots and cook for another 30-60 min until the desired consistency is met.
6. Season with extra pepper and salt as needed.