Recipe by westivan
A real winter warmer. Serve with fresh bread rolls, hot buttered toast, fresh buttered scones or even toasted sandwiches for a filling meal on a cold, wet day. I use a mix of half yellow and half green split peas in mine, and prefer stock as I find it lacks flavour with just water. From Better Homes & Gardens. NB Australian cup measurements, 1 cup = 250ml
- 1 smoked ham hock
- 2 tablespoons olive oil
- 3 onions, chopped
- 3 carrots, chopped
- 3 celery ribs, sliced
- 6 garlic cloves, sliced or chopped
- 3 tomatoes, diced
- 1⁄4 cup chopped fresh thyme (can used dried)
- 1⁄2 cup barley or 1⁄2 cup brown rice
- 2 1⁄2 cups split peas
- water or chicken stock
Directions See How It's Made
- Place the ham hock in a large pot and cover with cold water. Bring to the boil and simmer for 2-3 minutes to heat and remove any impurities from the hock. Set the hock aside and discard the water.
- Return the cleaned pot to medium heat and add the oil. Add the onion, carrot, celery and garlic and cook for 10 mins or until golden brown.
- Add the remaining ingredients and nestle the ham hock down into the mix. Add enough water and/or stock to cover and bring to the boil. Lower heat, partially cover with a lid, and simmer gently, stirring every half hour or so to prevent the soup sticking to the bottom. Simmer for approx 2.5 hours, until the peas and barley are tender and the meat is falling off the bone.
- You may need to add a cup or two of water nearer the end as the soup thickens.
- Remove the ham bone and rind and break up any really large chunks of meat into more manageable pieces. Season to taste and serve.