Serve this hearty soup with cornbread to create a satisfying meal.
Serves 6-8
1 pound Split Peas, dried
2 medium Ham Hocks
1 medium Onion, diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 teaspoon Garlic, minced
1/8 teaspoon Cloves, ground
2 cups Chicken Broth
4 cups Water
Salt and pepper to taste
Combine all ingredients in a large, heavy soup pot (or crock-pot). Slowly simmer over low heat for two to three hours or until the peas have dissolved. Remove the hocks and allow them to cool. Remove the meat from them and return it to the soup. Serve warm.
