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.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 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

1. Put hock in large pot, cover with water.
2. Bring to the boil to just blanch meat, drain and set aside.
3. Put peas in a sieve, wash thoroughly.
4. Heat oil in pot, add onion, garlic, carrot and celery.
5. Cook vegies for 10 minutes, season with salt and pepper.
6. Add pork, split peas, barley, tomato and herbs.
7. Add 2 1/2 liters of cold water, bring to the boil.
8. Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
9. Remove hock from soup, shred meat from bone.
10. Add it to the soup, reheat and serve.