2 tbsp butter
2 carrots, diced
2 ribs celery, diced
1 onion, diced
2 cloves garlic, minced, if using
1¼ cups dried yellow split peas
2 bay leaves
1 tsp dried savory
¾ tsp salt
¼ tsp pepper
1 Trim off and discard skin from ham hock; set aside.
2 In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, if using, stirring occasionally, until softened and golden, about 15 minutes.
3 Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.
4 Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally until peas are very soft and soup is thickened, 1½ - 2 hours.
5 Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.
4-6 Servings
