Pastured Ham Hock & Split Pea Soup

Ingredients

• 1 Queen City Farm pastured smoked ham hock
• 1 lb dried split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups chicken stock or water
• 2 bay leaves

Directions

1. 1

   Combine the ham hock, split peas, vegetables, garlic, stock, and bay leaves in a pot.

2. 2

   Bring to a boil, then simmer, partly covered, about 75-90 minutes until the peas break down.

3. 3

   Remove the hock, shred the meat, and return it to the pot; discard the bone and bay leaves.

4. 4

   Season with salt and pepper; thin with water if needed.