Split Pea Soup with Ham (Dairy-Free)

Instructions

1. 1Measure about 450 g of dried split peas and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: peel and finely chop the 1 medium onion. Peel and mince the 2 cloves garlic. Peel and chop the 2 medium carrots into 0.635 cm pieces. Wash and chop the 2 stalks of celery into 0.635 cm pieces.
3. 3In a large, heavy-bottomed pot, combine the rinsed about 450 g of dried split peas, the 1 large smoked ham hock, the chopped 2 medium carrots, the chopped 2 stalks celery, the chopped 1 medium onion, the minced 2 cloves garlic, 8 cups of vegetable broth, and 1 bay leaf.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes (90 minutes). The split peas should be very tender, and the liquid should have thickened.
5. 5Carefully remove the 1 large smoked ham hock from the pot using tongs. Place it on a cutting board and, once cool enough to handle, shred the meat from the bone. Discard the bone and any large pieces of excess fat. Return the shredded ham meat to the pot.
6. 6Stir the shredded ham meat back into the soup. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
7. 7Remove and discard the 1 bay leaf from the soup before serving. Serve the split pea soup hot.

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