Split Pea Soup

I used to buy ham hocks in bulk from the ham store in Mt...they're pretty cheap.
Check with your local butcher in the fall when its time to butcher pigs. This is a great time to get a hold of lard for tamales and pies.

Split Pea Soup
4 cups low sodium chicken broth or water
1 cup dried split peas
1 large ham hock
1/4 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 carrot, chopped
1 stalk celery, chopped
Heat chicken broth and peas to boiling. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling. Reduce, cover and simmer until peas are tender, about 1 hour. Skim fat if necessary. Remove ham...trim bone and fat off. Transfer 1/2 the soup to a blender and puree....or use a hand blender to puree right in the pan. Cut ham into bite size pieces and return to the soup along with the carrots and celery. Heat to boiling. Reduce heat, cover and simmer until vegetables are tender...about 45 minutes.