- 2 cups dry yellow split peas
- 8 cups chicken stock
- 1/2 medium onion, chopped
- 1 smoked ham shank
- Salt and freshly ground pepper to taste
- Cover the peas with at least 3 inches of cold water and soak overnight.
- Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.