Soupe aux pois avec orge et jarret de porc (split pea soup with barley and ham hock) - Test 1

http://www.vintagerecipes.net/books/twentyfive_cent_dinners/oatmeal_and_peas.php
https://www.greatbritishchefs.com/recipes/split-pea-soup-recipe

1 - Total success. But man, it takes a long time to prepare! Very little actual work, just lots and lots of simmering.
2 - I didn't have a ham hock so I decided to use pig's feet. They were not smoked. And that made all the difference. The soup is fine, but it is missing something, and it's the flavor that comes from the smoking of the cut. I added the word 'smoked' to the ham hock in the ingredients list since it is, in fact, important.

1 smoked ham hock
12 cups cold water
2 onions, finely chopped
1 large carrot, in half-moons
2 garlic cloves, minced
1 bay leaf
1 sprig thyme
3 tsps of salt (to taste)
1 tsp of sugar
1/2 tsp of pepper
2 cups of yellow split peas
1 cup pearl barley

1. In a large soup pot cover the ham hock with cold water. Bring to a slow boil then simmer for 1 hour.
2. Add the onion, carrot, garlic, bay leaf and thyme, along with the salt, sugar, and pepper, split peas and barley. Bring to a boil then reduce the heat and simmer for 2 hours.