Split Pea Soup
Ham hocks infused split pea soup that's freeze-easy and great with toast.
  • 1 large onion
  • 2 celery stalks
  • 2 medium carrots
  • 2 tablespoons olive oil divided
  • 1.5 pounds ham hock (about 2 ham hocks)
  • 1 pound dried split peas (1 bag)
  • 6 cups chicken stock
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 4 garlic cloves
  • salt & pepper
  1. Chop onion, celery, and carrots. Then saute in a large skillet with 1 tablespoon olive oil. While that cooks heat up another tablespoon of olive oil in a large pot. Brown the ham hocks on all sides and deglaze with a splash of chicken stock. Add in the sautéed veggies, dried split peas, dried thyme, bay leaves, 4 garlic cloves (minced), and chicken stock. Bring to boil then reduce to low and cover.
  2. After 45 minutes check the consistency of the peas. If they are not cooked through and mushy then keep checking every 5 minutes until done. Turn off the heat and remove bay leaves and ham hocks. If you want to use meat from ham hocks just set aside to cool and garnish your bowl at the end. If not, simply toss in the garbage.
  3. Using an immersion blender, blend until it reaches desired consistency - smooth but thick. Ladle into bowls and serve with ham hock meat or toast.
  4. Leftovers can be frozen in an airtight container for up to 3 months.
Recipe by A Butterful Mind at http://www.abutterfulmind.com/split-pea-soup/