1. If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.) 2. Add ham hock and all remaining ingredients except the sausage and parsley. 3. Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve. 4. Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer. 5. Serve hot with parsley sprinkled over. ---------------------------------------------------------------------------
Nutrition
Ingredients
