KEY POINTS:
A wonderful winter warmer which puts a modern twist on the traditional pea and ham soup.
Serves 6
1 cup barley
1/2 cup split peas
1 onion, diced
2 cloves garlic, peeled sliced
2 carrots, peeled and diced
1 smoked ham hock
1 bay leaf
2 sprigs thyme
2 litres vegetable stock or water
Freshly ground black pepper
1. Put all ingredients in a large pot and bring slowly to a simmer. Simmer, covered but with the lid ajar, for 1-2 hours until barley and peas are tender.
2. Remove the hock, discard the skin and cut up the meat, then add the meat back into the pot. Check for seasoning, more water can be added if the consistency is too thick.
