Ingredients

• 500 g dried yellow peas
• 1 smoked ham hock
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 g onion, chopped
• 2 g garlic cloves, minced
• 1 bay leaf
• 8 cup water
• 1 Salt and pepper to taste

Instructions

1. 1

   Soak the peas: The night before, rinse the peas and soak them in cold water overnight.

2. 2

   Drain: Drain the peas the next day.

3. 3

   Cook the ham hock: In a large pot, combine the peas, ham hock, and water. Bring to a boil and skim off any foam.

4. 4

   Add vegetables: Add the onion, garlic, carrots, celery, and bay leaf.

5. 5

   Simmer: Reduce heat and let simmer, covered, for 2-3 hours, until the peas are tender.

6. 6

   Remove ham hock: Take out the ham hock, remove the meat from the bone, and cut it into pieces.

7. 7

   Thicken: Lightly mash some of the peas to thicken the soup.

8. 8

   Serve: Return the meat to the soup and serve hot.