Remove the leaves from the celery stalks and cover them. Transfer to the fridge and chill until the soup is ready to serve. Coarsely chop the celery stalks and set them aside.
3 stalks celery
Heat the olive oil in a large dutch oven over medium heat until shimmering. Add the onions, carrots, and celery. Sauté until slightly softened. Add the garlic and saute for a minute more. Pour in the water and the split peas and bring the mixture up to a boil.
3 stalks celery, 2 tbsp olive oil, 1 yellow onion, 4 medium-sized carrots, 4 cloves garlic, 12 cups water, 454g (1lb) dried yellow split peas
While you’re waiting for the mixture to come to a boil, place the peppercorns, cloves, and thyme in the center of a small piece of cheesecloth. Wrap the cloth around the spices to form a bundle and secure it with a piece of butcher’s twine.
12-14 black peppercorns, 3-4 sprigs fresh thyme, 8-12 whole cloves
When the soup comes to a boil, reduce to a simmer and add the spice bundle, bay leaves, and ham hock. Cover and simmer the soup for 2-3 hours or until the ham is falling off of the bone. **
2 bay leaves, 1 large smoked ham hock
Remove the spice bundle, bay leaves, ham hock bone, and skin from the pot and discard. Taste and season the soup accordingly. *** Stir in the collards and simmer the soup for another 30 minutes or until the greens are tender. Take the soup off of the heat and stir in the vinegar if using.
1 bunch collard greens, ¼ cup red wine vinegar
Spoon the soup into bowls and garnish with the celery leaves you set aside earlier. Serve immediately with fresh ground pepper and crusty bread.