PEA AND HAM SOUP
I know there are lots of variations but I was really taken with this one as it uses barley - found in Better Homes and Gardens.
Provided by katew
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put hock in large pot, cover with water.
- Bring to the boil to just blanch meat, drain and set aside.
- Put peas in a sieve, wash thoroughly.
- Heat oil in pot, add onion, garlic, carrot and celery.
- Cook vegies for 10 minutes, season with salt and pepper.
- Add pork, split peas, barley, tomato and herbs.
- Add 2 1/2 liters of cold water, bring to the boil.
- Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
- Remove hock from soup, shred meat from bone.
- Add it to the soup, reheat and serve.
Nutrition Facts : Calories 421.1, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 63, Fiber 21.5, Sugar 10.7, Protein 18.6
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