I start off with one bag of split peas, any brand is fine. Wash them and set them aside.

Dice some onions. I like a lot of onions, so I use two medium onions and give them a medium chop (maybe the size of a dime).

I trim my carrots next (sometimes I don’t peel them, but this time I did, so its up to you).

Then chop them to about the same dimensions you did your onions… so for me they are about the size of a dime.

Now add the onions and carrots into a large pot and sautee with some olive oil on medium heat.

Take a couple of cloves of garlic and mince (or use a garlic press). Add to your onions and carrots after they are tender. You want to make sure your garlic doesn’t burn, so add it in toward the end of the sauteeing phase.

Now it’s time to trim up the ham hock. Add this to your vegies.  Admittedly, this is not the pretties thing ever, but it is super tasty and adds a hearty dimension to your soup you can’t get with anything else… still if it freaks you out, or if you already threw out your hock, just leave it out.

Add in chicken stock, here I have homemade stock that I made earlier in the week. (If you don’t have homemade stock, just add in an extra large can of low sodium stock.) Also, add in about the same amount of hot water. And one chicken bullion or one packet of bullion powder.

Dice up about a cup of ham… if you have more or less, then use more or less to your taste. I chop this about the size of a quarter, I like chunky ham, if you like more delicate, then give it a smaller chop.

Add in one bay leaf. If you have fresh, that’s great… I only had dry on hand.

Chop up about a teaspoon of fresh thyme and add to the pot. (If you only have dry that’s o.k., just reduce by half and add it in when you are sauteeing your onions and carrots)

Now add in a few cracks of black pepper and a good pinch of kosher salt. Also, add in a dash of white pepper if you have it on hand.

Add in your split peas now and stir. Bring the liquid to a boil on high and then reduce to a simmer and let cook for about 1 hour stiring periodically. When the soup starts to thicken and you can no longer see the shape of your split peas, then you know you are ready for the next and final step. (this could take up to one additonal hour… so keep your eye on it!

When your soup is just about done… You can remove the ham hock and add in about a cup of dilatini pasta (or whatever your favorite soup pasta is ie. elbows, stars, orzo etc)

And you’re done! Enjoy!