Scandanavian Whole Pea and Ham Stew (Artskoppa)

Artskoppa is a hearty stew with unique flavor and texture. My fiance is Norwegian and his parents passed this recipe down to me because he loves it so much, and I adapted it to the crock pot. It took me about four attempts to get it just right since there is one golden rule to making a great Artskoppa: not letting the peas get mushy. And my fiance's added golden rule is to add black pepper until you sneeze, but this recipe is for the average palette.

• Ready In: 6 hrs 10 mins
• Serves: 8-10

Ingredients

• 4  cups  whole yellow peas (available at specialty stores or online)
• 6  cups water
• 1⁄4 vegetable bouillon cube
• 1  teaspoon dried parsley
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 3  bay leaves
• 1⁄2 teaspoon fresh ground black pepper (or to taste)
• 5  cups  diced ham (and ham bone)
• 2  cups water
• 1⁄4 cup  uncooked barley
• 1⁄4 cup  uncooked rice
• 1  cup  egg noodles
• 1  cup mostaccioli pasta

Directions

1. Melt the 1/4 cube of vegetable bouillon into a cup of boiling water (you can do it in the microwave), and place the first 9 ingredients into a crock pot. Cook on low for 5 and a half hours.
2. After 5 and a half hours, add 2 cups of water, barley, rice, egg noodles and mostaccioli, and cook for another half hour.