My husband hates green peas but absolutely loves split pea soup with ham. Actually he makes it with chunks of Kielbasa and ham, why not give that a try sometime…

This recipe will serve 6-8 people

Ingredients

2 Cups (1 Pound) Dried Split Peas
3 Pounds Smoked Ham Hocks
11/2 Cups Finely Chopped Onions
1/2 Cup Finely Chopped Celery
1 Tablespoon Salt
2 Quarts Water

Method

1. Wash the dried peas in a sieve under cold running water, discarding any that are discolored.

2. Place the peas in a heavy 5 – 6 quart casserole and add the ham hocks, onions, celery, salt and water.

3. Bring to the boil over a high heat, reduce the heat to low, cover tightly and simmer for 1 hour.

4. Remove the cover and continue to simmer for about 20 minutes longer or until the ham show no resistance when pierced deeply with the point of a small knife or skewer.

5. Transfer the ham hocks to a chopping board or platter and, with a small, sharp knife, remove the skin and bones. Discard the skin and bones and cut the ham into 1/2-inch cubes.

6. Return the ham cues to the soup and simmer for 2 or 3 minutes to heat them through. Taste for seasoning and ladle the soup into a heated tureen of individual bowls. Serve at once.