Place peas in a large crock pot, cover with water by 2 inches and soak for 8 hours overnight. Drain the peas and set aside. Score the ham hock, place in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 1 hour. Drain and set aside.
In a large crock pot, melt the butter over medium-high heat. Add the onions and cook, stirring for 2 minutes. Add the celery and carrots and cook, stirring until soft about 3 minutes. Add the garlic and cook, stirring for 30 seconds.
Add the ham hock and ham and cook, stirring until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.
Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally until the peas are tender for 1 hour. Adjust the seasoning to taste and serve.
Serving
Suggestions
Serve Warm with Bread
Originally Submitted
1/6/2008
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