Ham Hock and Split Pea Soup

• 2 tablespoons vegetable oil
• 1 ham hock, split in half
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 6 medium carrots, sliced
• 2 celery stalks, chopped
• 8 cups chicken stock
• 1 pound dried split peas

1. In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes.
2. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
3. Stir in the carrots, celery, stock, and split peas and bring to a simmer.
4. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.
5. Season the soup with salt and pepper to taste and serve.

vegetable oil, ham hock, onions, garlic, kosher salt, freshly ground black pepper, carrots, celery stalks, chicken stock, peas

Taken from www.foodandwine.com/recipes/ham-hock-and-split-pea-soup (may not work)