How to make it

  • Rinse and sort peas and remove any stones. No need to pre-soak.
  • Dice onions and sautee for 5 minutes in olive oil. Add salt to sweat.
  • After onions are translucent, add ham hocks and thyme. Stir through and continue to sautee for 3 minutes.
  • Add peas to pan and cover with broth.
  • Reduce heat to low and cook covered for 1 hour and 45 minutes at a low simmer.
  • Remove ham hocks from pot, remove meat from bones, shred, return to pot.
  • Reseason with salt if needed, season with pepper.

Reviews & Comments 5

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    " It was excellent "
    wdsdy ate it and said...
    This is so Southern --I love it! I know what I'm taking to the family get-together this Christmas --this!! Great recipe!
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    " It was excellent "
    pointsevenout ate it and said...
    A very good recipe. I'm not all that excited about all the fat on the hocks, but then again I don't have to eat that part.
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    " It was excellent "
    pointsevenout ate it and said...
    Pot is simmering now. Added 2 bay leaves and 2 cloves of garlic so if the soup doesn't turn out, it's my fault. Took 12 cups to cover the ingredients and the ham hocks were straight from the freezer so the soup will probably be simmering a little longer.

    It would be nice if you told everyone to use a dutch oven or stock pot and the heat setting for the saute, just to cover all bases.
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  • rosemaryblue 6 years ago
    Great recipe, especially served with your Jalapeno Bacon Cheddar Cornbread!! :)
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  • elle 6 years ago
    I've never had this, but it sounds delicious and really simple! Thanks for posting--I think we'll love this!
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