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
with ham and pepper.