Bone Broth Soup with Peas and Ham Hocks
This classic, hearty recipe is adapted from one in Nourishing Broth: An Old Fashioned Remedy for the Modern World, by Sally Fallon Morell of the Weston A. Price Foundation and Dr. Kaayla Daniel.
Pea and Ham Hock Soup
1 ham hock (use a smoked ham hock for more flavor)
1-1/2 quarts water
4 cups green split peas, soaked overnight in water
¼ cup apple cider vinegar
2 carrots, peeled and diced
2 onions, peeled and diced sea salt and freshly ground pepper
- Place the ham hock in a large saucepan and add cold filtered water to cover. Place over medium heat, uncovered, bring to a bare simmer, and carefully spoon off any scum that rises to the top. Add the split peas, carrots, and onions.
- Lower the heat to low and cook at a bare simmer with the lid off or slightly askew for about six hours, until the meat comes off the bone easily, adding more water if needed.
- Remove the ham hock from the soup and strip the meat from it, making sure to remove the layer of fat from the underside of the skin. Cut the meat and fat into bite-size pieces and place them back in the pan (at this point add the extra chopped ham, if desired).
- Discard the bone and removed fat. If soup is too thick, thin with some water. Season with salt and pepper, ladle into bowls, and serve.