Traditional Split Pea and Ham Soup Recipe

In a large saucepan, combine the split peas, ham hock, onion, garlic, carrots, celery, bay leaf, and chicken broth.

Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally.

Remove the ham hock and bay leaf from the soup and discard.

With an immersion blender, or transfering the soup to a blender, puree until smooth.

Chop up the meat from the ham hock and add it to the soup.

Season with salt and pepper to taste.

Serve with crusty bread and adollop of sour cream or Greek yogurt, if desired.