Recipe by katew
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.
Top Review by DailyInspiration
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.
- 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
Directions See How It's Made
- 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.