We did a last minute trip to San Jose Del Cabo in Mexico. It was so nice to get out of cold dreary New England and into warm sunny Mexico. We played and swam and are paying the price today with 2 tired little children.
We shuttled two yawning girls off to school today and did our errands, namely mountains of laundry. I ran to the market and came across some ham hocks. I decided to make some split pea soup for dinner tonight.
It's quite easy, but does take a while to cook, as the peas need to get good and soft.
In a large soup pot, add 2 tbs. of olive oil on medium high heat.
When the oil is hot add 1 finely diced onion, 3 stalks of chopped celery, and about 2 good handfuls of chopped baby carrots. Stir to combine in the pot and let the mixture cook for about 5 minutes or until the onions turn translucent. Add in the 2 ham hocks and 1 C. of rinsed split or green peas. Add in 5 cups of either water or chicken stock and stir to combine. Add in 1 bay leaf, a couple grind of black pepper and 1 tbs. of chicken bouillon or Adobo seasoning.
Cover and let simmer for at least an hour or until the ham starts to fall off the bone.
Stir every now and again to be sure the peas are softening.
We all enjoyed it, and oddly enough my 1 daughter who is the pickier loved the ham and ate almost all of it, while the other wrinkled her nose. We also had some clementines, and oyster crackers.
I have some fresh corn and a couple of steaks for tomorrow night.
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