Sauté 1 cup each chopped carrots, onion and celery in a few tablespoons of olive oil over medium heat for 6-8 minutes. Season with salt and pepper.

Add 1 smoked ham hock and 2 cups dry green or yellow split peas. Toss in a few bay leaves and fresh thyme.

Sprinkle in 2 teaspoons of ground cumin and top with good quality chicken stock - enough to just cover the ham hock by an inch or so.

Simmer with a lid on, over low heat for 1.5 hours - stirring occasionally. Add more liquid if needed.

Test the peas for doneness - they should easily yield between your fingers. Remove some of the peas and set aside.

Remove the ham hock and shred the meat. Set aside. Remove the bay leaves.

Puree the remaining peas/vegetables and broth in the pot.

Add the reserved peas for texture and the shredded ham back to pot and stir. Add additional salt and pepper to season/taste.

Even better the next day!