Split Pea Soup with Ham Hocks

• 1/4 cup olive oil
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 -pound bag split peas, rinsed and picked through
• 1 1/2 pound smoked ham hock
• 2 quarts chicken stock, water, or combination
• Salt and freshly ground black pepper

1. In a large saucepan, saute onion, celery and carrots over medium-high heat.
2. Add peas and ham hock and cover with stock by a couple inches.
3. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite.
4. Season, to taste, with salt and pepper.
5. Remove ham hock and let cool.
6. Pull meat from ham hock bone and shred.
7. Garnish with ham and pepper.

olive oil, onion, celery stalks, carrots, peas, hock, chicken stock, salt

Taken from www.foodnetwork.com/recipes/dave-lieberman/split-pea-soup-with-ham-hocks-recipe.html (may not work)