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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This started out as a starter package of soup and some leftovers and is rated SO good! by my 10 y/o daughter who hates ham and peas but asked for seconds!!! If a certain brand of canned pea soup ruined the idea for you, try this instead. The peas disintegrate, the barley will be very tender and the edamame (soy beans) give a pleasant texture. This is excellent served with pumpernickel bread. I find the ready to eat edamame beans in the prepared salad section of my grocery store; any other type of bean could be added to your preference-I recommend firm ones that won't boil apart. Ingredients:
1 1/2 cups dried split peas |
2/3 cup pearl barley |
8 -10 white pearl onions |
4 garlic cloves |
1 tablespoon oil |
1/2 lb ham steak |
1 1/2 cups ready to eat edamame |
1 quart chicken stock |
1 pint water |
2 tablespoons curry powder |
salt and pepper |
Directions:
1. Peel the onions and chop half of them, leave some whole to be boiled in the soup. Roughly chop the garlic and chop the ham into bite sized pieces.
2. Heat the oil in the bottom of a large pot (I use a 6 quart stock pot).
3. Brown the onions and the garlic, stir in the edamame and ham brown for a few minutes more.
4. Add the peas, barley, curry powder and chicken stock.
5. Boil over medium heat for 1/2 hour with the cover on.
6. Stir and taste, add salt and pepper and water to taste (I like a thicker soup so I don't add much water).
7. Simmer covered for 15 minutes and then uncover and simmer for 5 more before serving.
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