Split Peas Soup with Ham Hock

Ingredients

2 lbs dried split peas

2 teaspoons olive oil

2 medium chopped onion

2 cloves of garlic, chopped

2 large carrots, chopped

10 cups low sodium chicken broth

kosher salt and pepper, to taste

1 smoked ham hock

1 - 2 lbs Ham

2 Bay Leaves

Directions

Wash the peas and drain.
In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
Add the peas, carrots, bay leaf, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
Remove ham hock, discard the skin and boned and serve with ham.

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