Split pea soup

In winter it's cold & snowy here in the Alps, so hot & hearty soup is a staple for dinner. Split pea soup is one of the kid's favorites. Traditionally, it's made with ham hock, which is not easy to find in France where cuts of meat are different. I've experimented with different cuts of pork & beef on the bone & have always had excellent results. These cuts are often the cheapest, so it's a good nutritious but cheap meal! Also freezes well (remove the bone first) so I just cook up a batch.

Vegetarians may substitute the meat with potatoe.

TIP: I've substituted lentils (all kinds!) for the split peas.
Always add salt to pulses 1/2 way through cooking time or they will become hard & bitter.

1 cup split peas
1 large carrot
1 medium onion
1 ham hock (or other meat on the bone)
4 cups homemade broth or boullion cube.
Salt & pepper

Chop up carrot & onion.
Sauté in olive oil.
Add ham hock or other meat & brown.
Add split peas, stir.
Add water & bring to boil then lower heat & simmer until thick (usually 1-2 hours).
Salt & pepper to taste.