Directions

1. 1
   Rinse the yellow split peas in cold water.
2. 2
   In a large pot, sauté the onion, carrots, and celery until softened.
3. 3
   Add the yellow peas, bay leaf, ham hock, and chicken broth.
4. 4
   Bring to a boil, then reduce to a simmer for about 1 hour.
5. 5
   Remove the ham hock, shred the meat, and return it to the soup.
6. 6
   Season with salt and pepper before serving.