Split Pea Soup

Winter (or nearly Winter) always brings out my need for making big vats of soups and stews. Since it's just The Husband and myself, these cooking adventures always leave lots and lots of leftovers. We don't mind eating the same thing 2-3 nights in a row but that's as far as I go. I can and have put leftovers away in the freezer but what usually happens is that I forget about them and then 2 years later I find some unidentified tubs in there and I have no idea what they are. You see dear readers, when it comes to the skills of homemaking, I'm no Martha Stewart. No labeling and dating things for me. Nope, it's just a big hodgepodge in my freezer.

The crux of this story is that I made a big pot of split pea soup today and I am going to package up a couple of portions to take to my beloved mother-in-law who is recovery from major surgery. So we will have a lovely Sunday dinner of soup and bread and she will have a few meals too and I will not be faced with the leftover dilemma. A win-win situation for all!

Split Pea Soup

1 meaty hamhock (I buy mine from a local butcher and they are the BEST!)

1 lb. split peas

2 Tbsp olive oil

1 cup diced onion

1 cup diced celery

1 cup diced carrot

1 tsp salt (or to taste depending on the saltiness of the hamhock)

1 tsp pepper (or more to taste)

1 bay leaf

1/2 tsp dried thyme

4 cups chicken broth

4 cups water

In a large stockpot, saute vegetables in 2 Tbsp oil until onions are translucent. Add split peas and cook for 1 minute. Add spices and stir in. Add chicken broth and water. Bring to a boil. Turn down to a simmer and add hamhock. Partially cover pan and let simmer for 1-1 1/2 hours or until split peas are mushy. Take out bay leaf and hamhock and shred meat off bone. Return meat to soup pot. Serve with your favorite crusty bread or crackers.