Prep 20 mins
Cook 1 hr 30 mins
Nice meal served with warm French bread.
- 1 lb split peas, rinsed
- 8 cups water
- 1 1⁄2 lbs smoked ham hocks or 1 1⁄2 lbs smoked pork shanks
- 1 teaspoon salt
- 2 -3 carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 1⁄2 teaspoon allspice
- In a large soup pot, simmer all ingredients, covered, for 1-1/2 hours.
- Remove hocks from pot. Allow to cool slightly.
- Remove meat from hocks. Add meat to soup.
- Heat through.
Total comfort food on a chilly day. Very easy to make and cooking time was right on. I did use the full amount of carrots, the smoked ham hock and only used 1/2 an onion as we don't care for a lot of onion in soup.