- 2 cups whole yellow dry peas (do not use split peas – the soup will turn to mush)
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 large onion, chopped
- 3 Tbsp butter
- 8 cups chicken or vegetable broth (or water, or half-half)
- 1 pork hock or ham bone
- 1 bay leaf
- Salt and pepper
Soak peas overnight, then cook in slow cooker with 8 cups of stock (or water), the ham bone or pork hock and the bay leaf for 6-8 hours.
The next day, put the peas in a large soup pot. Add 3-4 cups of water, or enough liquid for a soup-like consistency.
In a large fry pan, sauté the carrots, celery, leek and onion until soft, about 5 minutes.
Add the vegetables to the peas. Bring to a boil, then reduce the heat and simmer, partially covered, for 45-60 minutes. Add more water while cooking if needed. The soup should be quite thick.
Remove ham hock, cut the meat off the bone and then discard the bone and add the meat back to the soup.
Season to taste and serve.