A winter soup shouldn’t be wimpy, it should have body to warm and satisfy. This split pea-barley soup takes an afternoon, but is worth it. Ham hocks, potatoes and just the right amount of spicy heat is the key to an truly fulfilling soup.
1 lb green split peas
1 cup of barley
8 cups of water
2 lbs of ham hocks (preferably with as much meat as possible)
4 cloves of garlic, chopped
2 onions, diced
2 cups of chopped celery, with tops
2 cups of carrots, chopped
2 tsp cumin
2 tsp oregano
2 tsp cayenne pepper
four medium potatoes, quartered
salt and pepper
a big ass pot
Rinse and sort the peas and barley, add to the water, and bring to a boil. Then turn off the heat and let sit for 1/2 hour while you prep the other ingredients. You could add the ham hocks now if you want, but score them first. I would have preferred to use a ham bone, with lots of meat left on it for this soup, but smoked ham hocks are cheap, and add the flavor you’re looking for.
After the peas and barley have soaked for a bit, throw in everything but the potatoes and simmer for an hour, skimming off the foam once in awhile, then throw in the potatoes and simmer for another hour.
Pull out the ham hocks, putting whatever meat is on them back into the pot. With a piece of good bread, a bowl of this stuff is an entire meal.