This is one of our favorite recipes to make during the winter months. We always make it after Thanksgiving that way we can use the Ham hock! Sometimes we even make it after Christmas if we have a ham that year. It is awesome and so incredibly tasty, we usually double the below recipe so that we have leftovers for lunch the next day! I hope you enjoy! :)
* 1 bay leaf
* 1 tbsp olive oil
* 1/2 onion, diced
* 2 cloves of garlic, minced
* 1-2 carrots, diced
* 1-2 stalks of celery, diced
* 1 large or 2 small russet potatoes, diced
* 1/2 lb ham, diced and of course the leftover Ham hock from Thanksgiving dinner!
* 7-8 cups of chicken stock or vegetable stock
* 1 1lb bag of dried split peas (rinsed)
* Salt and pepper to taste
Heat olive oil in a large cooking pot over medium heat. Cook the onion until slightly tender. Add the garlic and ham, cook for 60 seconds. Add the stock, split peas and bay leaf to pot. Then add salt and pepper to taste. Cook over medium low heat for 1 1/2 - 2 hours. Add the carrots, celery and potatoes then cook for an additional 30-45 minutes or until the vegetables are tender. Remove bay leaf. Enjoy.