SPLIT PEA SOUP1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer - Mystery ingredient
- In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 - 1 1/2 hours)
- Remove the bone and let cool enough so you can cut the meat off the bone.
- In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
- While the vegetables are boiling, rinse the peas and pick out any bad ones.
- Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
- After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
- Add the beer and ham pieces back in and cook another 1 1/2 hours.
This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.
TODAY'S TRIVIA as heard by hubby on an old game show - Campbell's soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here - what you see is what you get.