My Mom's hearty Split Pea & Ham Hock Soup is so satisfying | I show you every step.

This hearty split pea soup with smoked ham hock is one of my favorite soup recipes. It's filling, delicious and satisfying at the same time. Perfect soup recipe for a cold winter evening. Enjoy, and let me know in the comments how you liked it, or if you have any questions.

Linda

Split Pea Soup with Smoked Ham Hocks:

3 tablespoons oil
1 celery stalk, diced
2 onions, diced and divided
3 carrots, diced
5-6 cloves garlic, minced
8 cups chicken stock
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
1 smoked ham hock
1 pound green split peas, rinsed and picked over
7 ounces smoked Kielbasa

In a large pot, heat the oil over medium heat. Add in the celery, 2/3 of the onions, carrots and garlic.
Stir and cook for a few minutes. Add in the chicken broth, thyme rosemary, bay leaf, spilt peas and the ham hock.
Bring to a slow boil, then reduce and cover. Cook for about 1-1 ½ hours until peas are soft.
Remove ham hock from soup and remove the meat from the bone. Chop and return meat to soup. Simmer soup for another ½ hour.
In a skillet over medium heat add a tablespoon of oil and sauté the remaining diced onion and kielbasa until lightly browned. Set aside
Ladle soup into bowls and top with a spoonful of the cooked kielbasa-onion mix and a few croutons.

Croutons:

5-6 slices crusty bread, cubed small
2 tablespoons Olive oil
½ teaspoon garlic powder
Salt and pepper to taste

In a bowl add in your cubed bread. Drizzle with olive oil and sprinkle with the garlic powder, salt & pepper.
Spread out the bread cubes on a sheet pan and cook in a pre-heated oven for about 10-15 minutes until golden brown.