Split Pea Soup With Ham

• 1 pound Dry Green Split Peas
• 8 cups Vegetable Stock Or Water (may Need A Little More Depending On Texture Preference)
• 2 whole Ham Hocks
• 1 whole Medium Sized Onion, Chopped
• 1 whole Medium Potato, Diced
• 2 whole Large Carrots, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Sage
• 2 whole Bay Leaves
• Salt To Taste
• Pepper To Taste

1. Rinse peas under cool running water. Check for and remove any debris...if it ain't a pea, you may not want to eat it.
2. Add the peas, vegetable stock, and ham hocks to a large stock pot. Bring to a low boil over medium heat. Cook, stirring occasionally for 20 minutes.
3. Lower the heat, and add the remaining ingredients. Continue to cook for another 25-40 minutes, stirring often, until the vegetables are tender and the peas have thickened the soup. As the soup begins to thicken, it will have a tendency to stick to the bottom of the pot, so be sure that the heat is low and stir often. Add a little water or stock to thin the soup, if necessary.
4. Before serving, remove the ham hocks from the soup and allow to cool. Remove meat from bones and chop into small pieces. Stir into soup.
5. Garnish as desired for serving.
6. Note: I highly recommend using vegetable stock for the very best flavor!

green, vegetable stock, ham hocks, onion, carrots, garlic, sage, bay leaves, salt, pepper

Taken from tastykitchen.com/recipes/soups/split-pea-soup-with-ham/ (may not work)