A while back, I made pea soup out of whole dried peas for the first time.
This time, as part of my clean-out-the-pantry project, I used the more standard split peas. And instead of diced ham like last time, I used smoked hamhocks. Mmm...hamhocks.
1 bag split peas
a hamhock or two
salt and pepper
Sauté onion, garlic, carrot and celery in olive oil. When soft, add the peas, hamhocks and broth. The broth should be about double the height of the stuff in the pot. Bring to a boil, cover, and let simmer gently for about an hour. Remove the hamhocks (keep simmering the soup), and when cool enough to handle, remove the yummy meaty parts, dice them up, and return them to the soup. I throw away the skin and fat, and toss the bones back into the soup. Continue simmering for another 30-60 minutes, until the peas are done to your liking. Season with salt and pepper.