A comforting and wholesome soup made with sweet peas, tender ham, and aromatic vegetables, perfect for any time of the year.
Rinse the dried split peas thoroughly under cold water until the water runs clear. Set aside.
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
In a large pot, add the rinsed peas, smoked ham hock, chopped vegetables, minced garlic, bay leaves, and chicken stock.
Bring to a boil over high heat, then reduce to a simmer. Cover the pot and cook for 1.5 hours, stirring occasionally.
After 1.5 hours, remove the ham hock from the pot. Remove the meat from the bone, discarding any fat, and shred it into small pieces.
Return the shredded ham to the pot. Season the soup with salt and black pepper to taste. Simmer for another 10 minutes.
Remove the bay leaves. If a smoother soup is desired, use an immersion blender to partially blend the soup to your preferred consistency.
Serve hot, garnished with chopped fresh parsley.
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