Classic Pea Soup with Ham

This is a family favourite!  A hearty and flavourful soup that is simple to make.

1 smoked ham hock bone
1 tbsp vegetable oil
1 large onion, finely shopped
2 each carrots and celery stalks, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper (I leave out the salt)
4 cups sodium reduced chicken stock
2 cups dry yellow split peas
3 green onions thinly sliced

• Using a paring knife, trim off and discard fat from ham hock.
• In dutch oven or large pot, heat oil over medium low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock bone, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add stock, peas and 2 cups water; bring to boil over medium high heat, skimming off any foam.  Cover and simmer over medium low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours.
• Remove ham hock bone, pull off and shred meat.  Set meat aside.  Discard bone and bay leaves. With immersion blender puree soup to desired texture; return to pot along with meat.  Ladle into bowls and serve with green onions.