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Heat olive oil in a large pot over medium heat.
Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes.
Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour.
Remove ham hock from the soup. Allow to cool for several minutes and then shred.
Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down.
Ladle into soup bowls and serve.
To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.