split pea and ham soup!

• 16 oz yellow split peas
• 1 smoked ham hock or shank
• 1 large onion, chopped
• 6 carrots, sliced
• 6 celery stalks, sliced
• 3 garlic cloves, minced
• 1 sprig fresh thyme
• 2 bay leaves
• 2 tsp crushed red pepper flakes, optional
• 8 cups of reduced or no sodium chicken broth or water
• 20 oz frozen green peas
• sea salt and black pepper to taste

 Combine all the ingredients in a large soup pan over high heat.  Bring to a boil, reduce heat, cover and continue cooking over medium low for 1 hour or until the peas are tender.  10 minutes prior to serving, remove the bay leaves, add the froze peas, ham from the shank (diced) and season to taste with salt and pepper.