I recently tried this recipe and liked it enough to keep it. I’ve made a few alterations; the original recipe only calls for one ham hock and I had two. This gives a more satisfying proportion of ham to split pea, and there is enough flavor form the ham hocks that you don’t really need a lot of other seasoning.

Interestingly, the carrots and celery largely disintegrate into the soup, though a few small bits of carrots can be found here and there. If you want these to have more individual presence, cut larger pieces. For the broth, I used this Oaxacanesque chicken broth recipe and the flavors blended well here.

1/4 cup + 2 tbsp. olive oil
1 large yellow onion, chopped
10 garlic cloves, minced
2-3 carrots, peeled and cut into thin discs
2 celery stalks, cut into thin slices
1 tsp. salt
1-2 tbsp. thyme (fresh if you can get it)
1 bay leaf
2 smoked ham hocks or shank
1 pound dried split peas 
7 cups chicken, turkey, or vegetable stock
2 tbsp. fresh parsley leaves
Black pepper to taste
Optional: 2 tablespoons toasted pumpkin seeds 
Optional: 1-4 shallots, cut in half lengthwise (about 1/2 shallot per bowl)

Heat 1/4 cup of the olive oil in a large pot over medium-low heat. Add the onions and raise the heat to medium, then sauté until softened and translucent and some pieces turn lightly golden around the edges, stirring every 4 minutes or so.

Add the carrot, celery, garlic, thyme, the bay leaf, and salt, and stir to combine. Allow to cook for another 10 minutes, stirring every 5 minutes or so.

Nestle the ham hocks in the vegetable mixture, then add the split peas and the broth and reduce heat to low. Cover the pot and allow to cook for about 1 1/2 to 2 hours, stirring every 15 to 20 minutes to keep it from sticking to the bottom.

If you want to opt in for the seared shallots, heat the 2 tbsp. oil in a cast iron skillet over medium heat. Add the shallots, cut-side facing down, and cook until lightly golden and fragrant on each side. Remove from heat and set aside.

Remove the ham hocks from the soup and place it on a cutting board. Remove any meat pieces from the hock and chop the meat into pieces small enough to not be cumbersome on a soup spoon. Discard the bones and fat.

Stir the meat into the soup and remove the pot from heat. Taste and add salt and pepper to your liking. Serve with the parsley, toasted pumpkin seeds, and seared shallots on top, along with some toasted bread for dipping.