Canadian Split Pea Soup with Ham (Nut-Free)

Ingredients

• 1 lb Dried split peas
• 1 medium Smoked ham hock
• 2 medium Carrot
• 2 stalks Celery
• 1 medium Yellow onion
• 3 cloves Garlic
• 8 cups Chicken broth
• 1/2 teaspoon Dried thyme
• 1 each Bay leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 1 lb of dried split peas in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: cut the 2 medium carrots into 1/2-inch cubes, cut the 2 stalks of celery into 1/2-inch pieces, and finely chop the 1 medium yellow onion. Mince the 3 cloves of garlic.
3. 3In a large, heavy-bottomed pot or Dutch oven with a capacity of at least 6 quarts, combine the rinsed 1 lb of dried split peas, the 1 medium smoked ham hock, the prepared 2 medium carrots, the prepared 2 stalks of celery, the prepared 1 medium yellow onion, the minced 3 cloves of garlic, the 8 cups of chicken broth, the 1/2 teaspoon of dried thyme, and the 1 bay leaf. Stir everything together.
4. 4Increase the heat to high and bring the contents of the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for 1 hour and 30 minutes to 2 hours, or until the 1 lb of dried split peas are very tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. 5Carefully remove the 1 medium smoked ham hock from the pot. Place it on a cutting board and, once cool enough to handle, shred the meat from the bone. Discard the bone and any skin. Return the shredded ham meat to the pot of soup.
6. 6Taste the soup and season with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well to combine.
7. 7Serve the Canadian Split Pea Soup with Ham hot.

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