Prep 5 mins
Cook 1 hr
This started out as a starter package of soup and some leftovers and is rated "SO good!" by my 10 y/o daughter who hates ham and peas but asked for seconds!!! If a certain brand of canned pea soup ruined the idea for you, try this instead. The peas disintegrate, the barley will be very tender and the edamame (soy beans) give a pleasant texture. This is excellent served with pumpernickel bread. I find the ready to eat edamame beans in the prepared salad section of my grocery store; any other type of bean could be added to your preference--I recommend firm ones that won't boil apart.
- 1 1⁄2 cups dried split peas
- 2⁄3 cup pearl barley
- 8 -10 white pearl onions
- 4 garlic cloves
- 1 tablespoon oil
- 1⁄2 lb ham steak
- 1 1⁄2 cups ready to eat edamame
- 1 quart chicken stock
- 1 pint water
- 2 tablespoons curry powder
- salt and pepper
- Peel the onions and chop half of them, leave some whole to be boiled in the soup. Roughly chop the garlic and chop the ham into bite sized pieces.
- Heat the oil in the bottom of a large pot (I use a 6 quart stock pot).
- Brown the onions and the garlic, stir in the edamame and ham brown for a few minutes more.
- Add the peas, barley, curry powder and chicken stock.
- Boil over medium heat for 1/2 hour with the cover on.
- Stir and taste, add salt and pepper and water to taste (I like a thicker soup so I don't add much water).
- Simmer covered for 15 minutes and then uncover and simmer for 5 more before serving.