Categories: Soup

Ingredients

• 1 Tbsp veg. oil
• 1 large onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 2 clove garlic, minced
• 4 cups chicken stock
• 2 cups water
• 2 cups yellow split peas, rinsed
• 1 small pork/ham hock (375 g) (smoked)
• Pinch thyme
• S&P

Directions

1. In large pot, heat oil and add onion, celery carrots and garlic and cook for 5 minutes, stirring frequently (do not brown).

2. Add chicken stock, water, peas, ham hock and thyme and bring to boil.

3. Reduce and simmer and cook until peas are soft, approx. 1 to 1-1/2 hours.

4. Remove hock and food process.

5. Remove the meat from the hock and cut into small cubes; return to soup.

6. Bring soup to simmer, add S&P and thin if required with additional chicken stock.

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