Split Pea Soup with Smoked Ham Hock (Shellfish-Free)

Ingredients

• 1 lb Dried split peas
• 1 large Smoked ham hock
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 8 cups Chicken broth
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Measure out 1 lb of dried split peas. Rinse the dried split peas thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
2. 2In a large 8-quart or larger heavy-bottomed pot or Dutch oven, combine the rinsed 1 lb of dried split peas, the 1 large smoked ham hock, the 2 medium carrots diced into 1/2-inch pieces, the 2 stalks celery diced into 1/2-inch pieces, the 1 medium onion diced into 1/2-inch pieces, and the 2 cloves garlic minced.
3. 3Pour in the 8 cups of chicken broth and add the 1 teaspoon of dried thyme and the 1 leaf bay leaf.
4. 4Place the pot over high heat and bring the liquid to a rolling boil, about 5-10 minutes. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. The soup is ready when the split peas are very tender and have broken down, and the meat on the ham hock is easily falling off the bone. You will hear gentle bubbling and see steam rising.
5. 5Carefully remove the 1 large smoked ham hock from the pot using tongs and place it on a cutting board. Allow it to cool slightly for about 5-10 minutes until it is safe to handle. While the ham hock cools, use a fork to shred the tender meat from the bone. Discard the skin and the bone.
6. 6Return the shredded ham meat to the pot. Stir to combine with the split pea mixture.
7. 7Season the soup with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well. Taste and add more salt and pepper if desired.
8. 8Serve the split pea soup hot. It is delicious on its own.

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