Split Pea Soup
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•4-5 ham hocks
•3 potatoes – cubed
•3 stalks of celery – sliced
•1 cup of split peas
•1 onion –sliced
•2 carrots – diced
•1/2 tsp peppercorns
•2 cups of water
•2 cups of broth
•Olive oil
•1 clove of garlic
•Salt and pepper
•1 tsp tarragon, 1 bay leaf

Set your pot on medium heat, add in the olive oil, onion and garlic. Let the onions become transparent, add the ham hocks and allow them to brown. Add the peppercorns and two cups of water or enough to cover the ham hocks and allow the pot to come to a boil letting the liquid reduce.

Normally the ham hocks are salted so you don’t need to salt to this part of the broth.

Once you get a boil, add in the carrots, celery, potatoes, tarragon, bay leaf and split peas with two cups of broth. You can use either chicken broth or a pork broth. Let everything simmer for about an hour. What you will get is a smooth thick broth because the vegetables will soften and leave just their flavors in the broth.