A Soup That Comforts Like No Other

It's that time of year again, when we dust out the big ol' soup pot from the top shelf, and get our veggie weapons of choice ready for melding. For these chilly months, my first choice and family favourite is always my Gramma's French Canadian Pea Soup.
For as long as I can remember I have loved this savoury treat - and culinarily speaking, I look forward to nothing more each Autumn.
This recipe was passed to me from my Mum, which was passed to her by her Mum, and so on and so forth. It has French-Canadian roots generations deep; back to when the soup-bone was shared between the neighbours so everyone could make their own batch. Enjoy!


French Canadian Pea Soup

-1 Ham Bone or Pork Hock (traditionally this soup is made with a Ham Bone, however it is very difficult to find just the bone anymore without buying the whole ham - unless you are near a Honey-Bee Ham Co. - Pork Hocks are available just about everywhere, and you can use the meat in the soup afterwards)
-1 Pkg of dried split green peas (about 3 or 4 cups)
-1 large cooking onion, finely chopped
-1 large carrot, grated
-2 bay leaves
-1 tsp. dried thyme
-1 tsp. ground sage
-salt and pepper to taste

Rinse split peas well in cold water, set aside.
Fill soup pot with water to about 2" from the top. Bring to a boil with ham bone or pork hock - simmer on low for about an hour.
Add remaining ingredients, including rinsed peas, and simmer for 2 hours, or until thick.
Remove pork hock, and cut away the ham to add to the soup.
Serve hot with a side of crusty French bread.