Vegetables Ham Hock and Split Pea Soup 2 Reviews Ask your butcher to cut the ham hock in half for more flavor extraction. Slideshow: More Warming Soup Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on November 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 20 mins Total Time: 1 hrs 45 mins Yield: 8 cups Ingredients 2 tablespoons vegetable oil 1 ham hock, split in half 2 medium onions, chopped 5 garlic cloves, minced Kosher salt Freshly ground black pepper 6 medium carrots, sliced 2 celery stalks, chopped 8 cups chicken stock 1 pound dried split peas Directions In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and serve. Rate it Print