Prep 20 mins
Cook 3 hrs
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.
- 1 smoked pork hock, large
- 2 1⁄2 cups split peas
- 100 ml olive oil
- 3 large brown onions, chopped
- 3 garlic cloves, chopped
- 4 carrots, chopped
- 1⁄2 bunch celery, sliced
- salt and pepper
- 150 g pearl barley
- 2 large tomatoes, chopped
- 3 bay leaves
- 4 fresh thyme sprigs
- 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.
Really good soup -- loved the addition of the barley which I have only had in a chunky vegetable soup previously. This recipe will definitely be added to my Fall line-up of soups. Thanks for the post. Made for Everyday is a Food Holiday tag, October, 2011.
Hey Katie! This was very good! Bill just loved it, especially with the addition of barley, which I've never used in my recipe before! (I don't eat much of it, it doesn't agree with me, but I tasted it because I do love the taste of split pea soup.) The only changes I made were that I used half chicken broth and half water, so omitted the salt, but used plenty of fresh ground tri-color pepper that Bill loves! Wonderful recipe and a keeper. Made for Spoon Phoodies ZWT6 and I will make again!