1 1/2 Cups Dry green split peas, sorted and rinsed
1 Small Smoked ham hock
1/2 Cup White onion, chopped
2 Tbsp. Prepared horseradish
3/4 Tsp. Salt
1/8 Tsp. Ground black pepper
6 Cups Water
In a soup pot, combine all ingredients. Place over medium-high heat; bring to a boil. Cover, reduce heat and simmer for 1 1/2 hour, or until ham hock is tender. Remove ham hock; cut meat from bone. Cut meat into small pieces. Return meat to soup. Cook for 5 minutes longer, or until heated through. Ladle into serving bowls; serve immediately.
