Drain and rinse the split peas before adding them, together with the bay leaf, thyme and mint to the pan, stir to combine, then add 3 litres of stock and simmer until all vegetables are tender and peas are mushy.
Freeze remaining soup into meal size portions for a quick easy meal.
Be sure to try the soup before adding any salt as the hock stock and hock meat will have already imparted a significant amount of salt to the dish.
If you are on a gluten free diet, make sure that the ham hocks you purchase are gluten free.
If the soup is a little to thick, thin it down with a little of the remaining stock, or some water.