Split Pea Soup with Ham Hocks

So, what do you do with that leftover ham bone from Christmas dinner? Of course, you make Split Pea Soup.

For the past couple of years, whenever I have had a leftover ham bone, this is what I make. It is absolutely, positively the easiest recipe I make. And on a cold winter's night (even in Southern California), this is a perfect dinner!

Depending upon the size of the ham bone (and leftover meat on it), I may double the recipe. I think it's nice to have good size chunks of ham in the soup. Serve with some warm crusty bread or just plain ol' Saltine crackers.

Enjoy and Happy New Year!

SPLIT PEA SOUP WITH HAM HOCKS

4-6 Servings

1/4 c. olive oil

1 large onion, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

1-lb. bag split peas, rinsed and picked through

1-1/2 lb. smoked ham hock

2 quarts or more Vegetable broth

Salt and freshly ground black pepper

1. In a large saucepan, saute' onion, celery and carrots over medium-high heat. Add peas and ham hock and cover wtih stock by a couple of inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated, but not quite. Season, to taste, with salt and pepper.

2. Remove ham hock and let cool. Pull meat from ham hock bone and shread. Garnish with ham and pepper.