Pea Soup with Smoked Hocks
I have fond memories of my grandma making the BEST pea soup. My grandpa was 7th Day Adventist (they don't eat pork) and my grandma would always sneak in a smoked hock or bacon to give her soup that extra delicious flavor. We will never know if my grandpa ever realized what my grandma was doing, but I can factually say her soup was the best and my grandpa would have agreed.
For southern California, we've been experiencing some cold nights this week and pea soup sounded comforting to me. It does take a few hours to simmer, but overall it's a low maintenance, hearty meal to make and serve to the family.
I loosely followed a recipe I found on Pinterest and made some alterations. I'll link the original recipe at the bottom for you to reference for more exact measurements.
8 cups water
1 lb bag of dry split peas
2 lbs smoked hocks
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 Tablespoon onion powder
1 Tablespoon garlic powder
3-4 garlic cloves, minced (I use the frozen garlic cubes from Trader Joes)
2 bay leaves
Salt and pepper, to taste
1. Start with adding the peas, hocks and water in a large pot. I started with 8 cups water, but soon realized I needed to add a little more to completely cover the hocks. Bring to a boil.
2. Add carrots, celery, onion, garlic and other remaining ingredients. Place the lid on the pot and reduce to simmer.
3. Check the soup occasionally to add water (if necessary) and scrape the bottom of the pot.
4. Once the soup has reduced to your desired thickness, remove the hocks, shred the meat and return to the soup.
5. Check the seasoning and add salt and pepper to desired flavor. Be sure to remove the bay leaves, serve and enjoy!
For directions to cook in a crock pot or instant pot, check out the original recipe linked here: Split Pea Soup Recipe - (Stove Top, Crock Pot, Instant Pot!) - The Cozy Cook