Split Pea Soup

By hanley89

Ingredients

• 2 ham hocks(about 1 1/2 pounds)
• 1 pound green split peas
• 2 carrots chopped
• 2 celery stalks chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 32oz containers chicken broth
• 1 bay leaf
• 1 tbsp fesh thyme leaves or 1 tsp dried thyme

Preparation

Step 1

1.Rinse ham hocks. Place them in a stockpot or dutch oven along with remaining ingredients. Bring to a boil. Reduce heat to medium low, cover and cook 3 1/2 - 4 1/2 hours. Remove and discard bay leave. Transfer ham hocks to a plate and let cool.When the meat is cool enough to handle, chop or shred it and return it to the soup. Ladle the soup into individual bowls

NOTE: You can also make this soup and then freeze it to use for another day.Ladle it into freezer bags and freeze. It can store up to 3 months
To Reheat it,thaw in refigerator or thaw partially in microwave. Warm the soup in a covered saucepan over medium low heat for at least 15 minutes. If soup seems too thick, stir in up to one cup of water to desired consistency