Split pea and barley soup

PT3H30M

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Ingredients

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Soup

To plate

1
Place the ham hock in a large saucepan and cover with cold water. Leave to soak for 1 hour. Drain and cover once more with cold water
2
Add the carrot, onion, garlic, bay leaf and thyme. Bring to the boil then reduce the heat and simmer for 2 hours
3
Remove the carrot and onion, add the pearl barley and yellow split peas and cook for a further 50 minutes
4
Add the red lentils and cook for another 10 minutes. The ham should now fall off the bone. If not, simmer for a further 15 minutes
5
Once cooked, carefully remove the ham hock from the saucepan with a large spoon, set aside on a plate and allow to cool just enough so you can remove the meat from the bone
6
Tear the meat into chunks – it’s entirely up to you what size you want to keep the ham pieces. Return the ham to the saucepan to warm through. Season with pepper and taste before adding any salt
7
Ladle into soup bowls and finish with some chopped fresh parsley. Serve hot straight away with some crusty bread
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