Luxury Pea, Barley and Ham Soup

    1 hour 40 minutes

    More stock makes more of a soup, this recipe produces something more like a stew rather than a soup as pictured.

    4 people made this

    Serves: 6 

    • 1.5 litres chicken or vegetable stock
    • 1 star anise (optional)
    • 2 bay leaves
    • good grinding of black pepper
    • 2 large red chillies, seeded and finely diced
    • 3 small onions, finely sliced
    • 3 cloves garlic, smashed and finely diced
    • 2cm piece root ginger, peeled and finely diced
    • 300g yellow split peas
    • 200g pearl barley
    • 2 medium carrots, sliced into thick-ish rounds
    • 1 small yellow capsicum, seeded and finely diced
    • 1 broccoli, stems roughly chopped and florets thickly sliced
    • 250g roast ham, diced or pulled into small bits
    • dried or fresh thyme, to taste
    • 1 teaspoon tomato puree
    • 2 tablespoons runny honey, or to taste

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Bring the stock to the boil on the hob with the star anise (if using), bay leaves and ground black pepper. Add the chillies, onion, garlic and ginger.
    2. Once boiling again, add the split peas, barley and carrots. Bring to a rolling boil again, then drop to a simmer for 10 minutes. Add the capsicum, broccoli and roast ham.
    3. Bring back to a rolling boil, then drop again to a simmer. Sprinkle on the thyme, add the tomato puree and honey. There's no need to add salt, as ham is a very salty meat.
    4. Leave simmering on the hob for up to 1 hour, stirring frequently, until the soup has thickened and the pulses and veg are tender. Discard the star anise and the bay leaves before serving.

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