If you're looking for a high fiber, healthy, comforting, and delicious meal, make this Split Pea Soup and serve it up with a triple threat grilled cheese.
Score outer fat layer on ham hocks in a diamond pattern. In a large stockpot over medium high heat, sear the ham hocks to render and melt some of the fat, about 5 minutes per side.
Add the onions to the pot and stir so that they are coated in the fat. Allow the onions to cook and "sweat" with the ham hocks for 5-10 minutes. Add the celery, carrots, and garlic. Stir and cook for another 5 minutes.
Add the white wine and deglaze the pan. Add the chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer to let the broth cook for 1 hour.
While the broth is cooking, rinse your peas and remove and odd balls. After the broth has cooked for the hour, remove the ham hocks and set aside to cool. Add the split peas and cook for 30-60 minutes until they've reached your desired texture. While the peas are cooking, remove any meat from the ham hocks and throw it back in the pot.
Before serving, remove bay leaves and season with salt and pepper.