Smoked Ham, Split Pea and Barley Soup

After a brief, unsuccessful stint as a branch of Food Mart, Dave’s Super Duper is back!  I imagine they lost quite a few customers because they ditched their butcher and signed on to Food Mart brand prepackaged meat, cheese and very low quality canned goods.  Bleah!  I liked that butcher but it’s okay because he’s working at the IGA in the next town.

Anyway, I found what I assumed to be an oddly cut portion of uncooked, smoked ham on sale at less than a dollar a pound at Super Duper that looked like a potential soup ingredient.  It was.

Smoked Ham, Split Pea and Barley Soup

5lb piece of uncooked, smoked ham or ham hock equivalent

2 carrots, quartered

2 celery branches, quartered

1 onion, quartered

3 garlic cloves, smashed

2 bay leaves

1 lb bag dried split peas, soaked overnight

1/2 cup dried barley

1 large leek, sliced and rinsed

3 celery branches, sliced

3 carrots, sliced

Salt and pepper to taste

Place the ham, quartered carrots, celery, onion, garlic and bay leaves in pot, cover with water, bring to a boil, then simmer for 1 hour or until the ham begins to loosen from the bone.

Pour the stock through a colander into a big bowl/pot.  Remove the ham bone and set aside until cool enough to remove excess fat and cut into cubes.  Discard bay leaves, chop cooked vegetables and return to stockpot with ham cubes.  Bring the stock to a boil, then add peas, barley, leek, celery and carrot slices, bring to a boil again, then simmer with salt and pepper for about 30 minutes.

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Soup, Vegetables and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Smoked Ham, Split Pea and Barley Soup

  1. Mad Dog says:

    Perfect winter food – I’m glad the store came back.

  2. Conor Bofin says:

    Just the stuff for this time of the year.

  3. Antwanette Douglas says:

    How many does this feed?

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