Ham Bones & Pea Soup just go together like peanut butter & jelly!
1/4 cup 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
1.5 lb Smoked ham hock
2 quarts Chicken stock, water, or combination
In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and just barely cover with stock. 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. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
These kind of soups make great leftovers for a quick reheat the next day or to be put into a freezer container for a convenient meal for a spontaneous invite of a friend.
Tip: I personally do not recommend to use a microwave to cook or reheat meat, so I prefer a crock pot, stove top method or oven rewarm; whatever is most convenient.