Adapted from about.com
- 2 tbsp oil
- 1 1/2 cups diced onions
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery sticks
- 4 sprigs fresh thyme, divided
- Salt and pepper to taste
- 1 1/2 lb. ham hocks
- 1 cup split peas, washed and drained
- 10 cups water
- 1/3 cup sliced green onions, white and green parts
1. Heat oil in pot. Add onions, carrots, celery and 2 sprigs of thyme along with salt and pepper to taste and saute the vegetables. Cook over low heat for 5 minutes, until the vegetables have softened.
2. Add ham hock(s) and stir with vegetables. Cook for 5 minutes.
3. Stir in split peas and cook for 3 - 4 minutes
4. Turn heat to high and add remaining thyme and 10 cups of water. Stir, cover, bring to a boil and reduce to simmer and let cook for 1 - 1 1/2 hours (or until the meat starts to fall off of the bones, the peas have melted and the veggies are very soft.)
5. Remove the ham hock(s) from the soup and chop or shred the meat. Return the meat to the pot, check the soup for seasoning and adjust if necessary.
6. Stir in green onions and serve.