Rinse split peas under running water then add to large stock pot. Add smoked hock and water. Simmer for 1 and a half hours,stirring occasionally to prevent peas sticking and burning on the bottom. Add onion, potatoes and carrot and simmer for another half hour. Remove smoked hock and cut meat from bone into small diced pieces. Return meat to pot and season with pepper to taste.(this soup is naturally salty thanks to the smoked ham hock, it should not need extra salt). Enjoy!!!