Minestrone Soup

From the kitchen of Feather River Slim.

Minestrone Soup

1	cup	dried Split Peas
4		Ham Hocks, smoked
2	Qts.	Water
2	Tbs.	Olive Oil
1		Onion, chopped
1	clove	Garlic, minced
1	cup	Cabbage, shredded
1/2	cup	Celery, diced
1/2	cup	Carrots, diced
1/2	cup	Green Pepper, diced
1		Zucchini, diced
1	Tbs.	Celery, minced
1	cup	Potatoes, diced (raw)
1	cup	stewed Tomatoes
1/2	cup	Tomato paste
	dash	Thyme
		Salt & Pepper
1/2	cup	Macaroni

Soak peas in water overnight.

Drain peas and cook in two quarts of water with ham hocks (whole) 3 to 4 hours.

Remove ham hocks from stock. Take meat off bones and cut up (scrape fat off skin and cut into ½ inch squares). Discard bones and fat.

Fry garlic and onion in olive oil (don't brown).
Add to soup with everything else except macaroni.
I season with dried basil and oregano instead of thyme. (Also celery seed if I omitted fresh celery).
Cook 40 minutes.

If you are preparing in advance for later, stop here. Refrigerate or divide into portions to freeze.

Add macaroni (or orzo) and cook 20 minutes; then eat it.

For serving later, remove any fat (defrost), add macaroni, and cook 20 minutes before serving.