Fives stand in the center and try to reach all point at the same time, always seeking new places, new faces, new changes, new experiences. They are very welcome by others, because of their honesty (unless operation totally negatively).
Stir parsley, basil, black pepper, garlic powder, salt, celery and onions into the soup for an Italian-style kick. Combine black pepper, cayenne pepper, thyme, onions, celery and carrots to create a Cajun-style soup.
Directions. In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.Remove ham hock and let cool. Pull meat from ham hock bone and shred.Garnish with ham and pepper.dd peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.