Ham and Split Pea Soup

I didn't take a picture of this one because I think if I did it would sway you from trying it. It looks gross but tastes so yummy! Promise.

1 lb dried split peas
1 ham hock (I used the ham bone leftover from our spiral ham from Christmas)
1/2 diced medium onion
1/2 C finely chopped carrots
1 tsp salt
3/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 bay leaf
2 tsp thyme

After rinsing peas, place them in a large stock pot with the ham hock (or ham bone) and cover with water by at least an inch. Bring to a boil and let simmer for about an hour. Stir every once and a while so the peas don't stick and burn on the bottom of the pan.

Remove ham hock (or bone) and cut off remaining meat. I usually have enough ham on the bone to salvage quite a bit. If you don't have enough meat to save I would suggest adding some cubed ham (or leftover Christmas ham).

Add remaining ham, diced onions, and carrots. Stir for about 2 minutes. Then add salt, pepper, pepper flakes, bay leaf, and thyme. Let simmer and cook until vegetables cooked through. It took mine an additional half hour or so.

Remove bay leaf and serve!

•If soup is too thick or dry feel free to add more water.