To make the soup, place a heavy-bottomed pot over low heat and add the oil. Finely chop the onion, celery and carrots and transfer each of them to the pot. Cook until translucent, about 5 minutes. Add the crushed garlic and cook for about 30 seconds or so or until fragrant.
Next, add the peas, ham hock, stock, bay leaves, salt and pepper and bring the soup just to a boil. Then turn the heat down to a simmer and cook for 2 to 2 1/2 hours or until the peas start to break down. Stir occasionally.
At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Then remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup.
Taste for seasoning, then serve with your favorite fresh bread and a side salad for a complete meal. Enjoy!
- 2 tbsp grapeseed oil
- 1 large onion
- 2 medium carrots
- 2 stalks celery
- 2 garlic cloves
- 4 cups dried, split peas
- 1 small ham hock
- 12 cups chicken or vegetable stock
- 3 whole bay leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp ground white pepper