- 12 cups water
- 1 1/2 cups dried, split peas
- (yellow or green)
- 1/2 cup baby lima beans, navy beans OR pot barley
- 1 tsp salt
- 1/2 pkg French onion soup mix
- 2 Knorr chicken bouillon cubes
- 1 bay leaf
- 10 whole black pepper corns
- ½ dried red hot pepper
- 1 onion, chopped
- ½ green or red pepper, chopped
- 3 carrots, sliced
- 2 small potatoes, diced
- 1 small ham hock, 6 European Wieners OR 1 sm. farmer sausage
- 2 Tbsp summer savory
- Begin with cold water, peas, barley, salt, and spices. If you are using a ham hock or ham bone, add it at this time and omit the bouillon cubes, because you are getting the broth flavor from the ham.
- Bring to a boil (lid off), with a slotted spoon take off the scum that collects just before boiling point, then turn down heat to low and simmer (with lid open a crack) for about 1 hour.
- Take out ham, allow to it cool while you add the rest of the ingredients.
- Remove meat and add to soup. Add vegetables and cut up sausage (if you are not using ham), also either sprigs or dried flakes of summer savory. (you can get it in the summer at some local fruit stands or Mennonite farmer. Dry or freeze it for future use.) 2 tsp thyme is an option if you don't have summer savory. Simmer for about another hour, until done.
* Near the end of cooking, stir often, scraping bottom of pot to make sure the cooked peas don’t settle and burn. Repeat when you re-heat the soup. Add a little water if it gets too thick. Enjoy with Lovella’s Zwieback or Betty’s Schnettchi. Credits: the basic recipe ideas are from my mother, who taught me the most important things about cooking