Smoky Ham Hock & Split Pea Soup

Soup season has commenced! Smoky, chunky ham with hardy split peas, this soup is checks all the boxes when it comes to flavor and comfort.

1.5-2 Lb Black Dog Farm Ham Hock

1 Lb Split Peas, Sorted, Rinsed, & Divided In Half

3 Tbsp Olive Oil

1 Yellow Onion, Diced

1 C Carrots, Sliced

1 C Celery, Diced

8-9 C Chicken Stock

3-4 Sprigs Of Fresh Thyme

2 Bay Leaves

1 Tsp Black Pepper

Kosher Salt to Taste

Heat olive oil on medium heat in a large pot. Add in onions, carrot and celery and sauté for 2 mins. Season generously with salt, pepper and add in thyme. Turn heat down to simmer, add in half of the split peas, and mix together. Place ham hock in the center on top of the vegetables & peas. Pour in 8-9 C of chicken stock, and stir gently. Ham hock should be submerged about 1 inch under the stock. Turn heat back up to medium, and bring to a gentle boil and stir well. Cover with lid, reduce heat down to low, and cook for 45 minutes, stirring occasionally.

Add in the remainder of the peas, stir well and cover. Continue to cook for 1 hour more, stirring occasionally, or until peas are fully cooked and meat is tender. Discard thyme stems, remove the ham hock and place on a cutting board. Trim excess fat, unwanted pieces and remove meat off the bone. Chop into small chunks, and add them back into the soup. Season with more kosher salt if necessary, and serve hot with toasty bread for dipping! Enjoy!