Place hock and split peas in a large soup pot. Fill with water to about half way (don't add too much water, you can always add more later if too thick).

Bring to the boil and let simmer on low heat.

When peas are mushy, add carrots. Continue to simmer.

When meat starts to fall off hock, remove from pot. Allow to cool (enough to handle it), remove skin, and chop meat into pieces. Then put meat in.

Add more water to pot if the soup is a little too thick and season with salt, pepper and stock to your taste.

Saute' onion in olive oil and add.

Mush up the garlic and add. Continue to simmer and stir pot.

Towards the end add potatoes, because they cook quickly. Let simmer until potatoes cook, taste your soup, add extra flavour if necessary.