This recipe is for Robert...  He talked about pea soup earlier today, and so I am sharing my recipe. 

Split Pea Soup

Ingredients:

• 1 16oz package of green or yellow split peas (yellow are slightly more mellow when cooked)
• 4 cups chicken stock
• 2 cup water  (or 6 cups of chicken stock and no water)
• 1 cup onion – large dice (usually one large onion will do)
• ½ cup carrots – large dice (usually two carrots)
• ½ cup celery – large dice (usually two celery stalks)
• 1 clove garlic, minced
• ½ cup chopped flat leaf celery
• ½ cup chopped fresh dill
• 1 bay leaf
• Salt and pepper to taste
• 1 large smoked ham hock
• 2 tablespoons oil (I use extra virgin olive oil)

Directions:

1. Chop and prepare all vegetables
2. Heat oil in a large Dutch oven
3. Add onions, celery and carrots, pinch of salt and pepper and sauté on medium/low heat until onions are translucent, but not caramelized
4. Add garlic and sauté for another 30 seconds until garlic aromas are released
5. Add split peas and sauté for another 30 seconds
6. Add ham hock, dill, parsley, chicken stock and water
7. bring to a slow simmer, cover and cook for about 1 hour or until peas become soft and soup thickens.
8. Taste, and adjust salt and pepper.
9. Remove ham hock and place on a cutting board (meat should be falling off the bone)
10. Slice all the meat from the bone into bite sized pieces.
11. Return meat to the pot and serve.

This recipe freezes well.  It tastes great the next day.  It is a wonderful way to use the hock from the previous night's baked ham.  Pea soup is a really hearty, healthy soup.  The peas provide lots of fiber.  Some people puree this soup after it is fully cooked.  I prefer it more rustic.  I like the whole pieces of soft carrots and ham.