Very few ingredients and most available locally this time of year--dried split peas, onions, carrots, and maybe even ham are all relatively easy to find locally in the fall. So eat up!
- 1 ham hock (or any ham is fine, though the bone in the ham hock really adds flavor)
- 16 oz package of split peas
- 8 cups chicken stock (low sodium if you're not using homemade)
- 1 large onion, finely chopped
- 1/4 cup carrots, finely chopped
- garlic powder, salt, and pepper to taste
Pick over split peas then add to a large pot. Add 8 cups of chicken stock and 2 cups of water, finely chopped onions, garlic powder, pepper, and ham hock. Simmer for one and a half hours over low to medium low heat.
Remove ham hock and take meat off the bone, returning the meat to the pot. Discard the bone and continue simmering the soup for another hour and a half.
Add carrots and simmer for an additional hour, stirring often. Add extra water if the soup starts to look too thick, in 1/2 cup increments. It will be a really thick soup, but shouldn't be porridge-y.