This is a very thick, hearty French Canadian style pea soup with a delicious smoked flavor from the pork hock. Bon Appetit.

What You Need:

1 lb yellow split peas
1 smoked pork hock, with skin removed
2 carrots diced
1 celery stalk finely chopped
1 large potato peeled and diced
1 bay leaf
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste

How to Make It:

In a large bowl, soak peas in enough cold water to cover. Soak for 12 to 24 hours.
Drain, rinse well and place in a 6 qt. crock pot.
Add 7 cups of water to the crock pot.
Remove skin from the pork hock and add to crock pot.
Add diced vegetables, thyme, basil, oregano and bay leaf.
Cover and cook on low for 10 to 12 hours or on high for 6 to 8 hours.
Gently remove the pork hock with a slotted spoon.
Remove meat from the bone and discard any fat.
Cut meat into small chunks or shred and return to the crock pot.
remove bay leaf and discard.
Serve and season to tast with salt and pepper.

Servings: 6 to 8

Tips:

This soup, served with thick crusty bread makes a complete meal. A glass of dry white wine makes a great companion to this soup.
If this soup stands too long, the peas will soak up more of the moisture so it may be necessary to add some water to restore the right consistency if you refrigerate and serve later.

Photos:

Soak split peas in cold water for 12 to 24 hours.

Diced vegetables ready for crock pot.

Pea Soup ready to cook.