Hearty Split Pea & Ham Hock Soup

This recipe is a modification of the 'Hearty Pea Soup' in the Laurel's Kitchen vegetarian cookbook from the 70's. I've made a few changes to it to add the ham hock & leek, just to add some variety of veggies. You can get the original (looks vegan to me) original recipe, which is very good itself.

2-3 slices bacon, diced (optional, or 2 tbsp bacon fat or olive oil)
1 ½ lb. smoked ham hock

1 medium onion, diced
1 medium leek, rinsed & diced
1 medium clove garlic
1 bay leaf
¼ tsp cayenne powder
1 teaspoon celery seed

⅓ cup dry sherry
4 cups chicken stock, homemade if possible
4 cups water

1 cup dried green split peas
½ cup steel cut oats or wild rice
1 cup dried cannellini beans (soak overnight)

2 teaspoons salt
1 dash pepper
1 carrot, chopped
3 stalks celery, diced
1 potato, diced

1 cup corn kernels (opt)
1 ⅓ cup parsley, chopped
teaspoon basil
1 teaspoon thyme

1 bunch kale, chopped into bite sized bits (optional)
½ tsp Worcestershire sauce or to taste

Presoak canellinni beans overnight in water with 2 tsp kosher salt dissolved in it.

Cut the leek in half lengthwise, separate layers & soak in a big bowl of water to get all the sand out. Use a salad spinner to dry.

Fry diced bacon until mostly rendered. Set aside.

Heat oil or fat in an 8 qt dutch oven until shimmering. Brown ham hock on all sides, set aside.

Add onion, leek and a pinch of salt and saute until softened. Add garlic and saute for one minute. Add bay leaf, cayenne powder and celery seed, saute lightly for a minute or two.

Add chicken stock, water, sherry and the ham hock and bring to a boil. Put in the oven covered for about 1 hour.

Add peas, oats, and beans, stir, return to the oven for 45 mins, stirring every 10 mins or so to prevent clumping. If beans were not pre-soaked cook for 1 ½ hours.

Add salt, pepper, root vegetables, and herbs. Return to the oven and cook another 30 to 45 minutes until beans and veggies are done.

Take out ham hock and remove bones, shred and return meat to pot.

Add chopped kale, corn & Worcestershire sauce. Stir. Thin with additional water or stock as you like. Adjust seasonings. Serve with crusty bread.