Soups are for all occasions; from an elegant fruit soup at the start of a meal to a stick-to-your-ribs, homemade chowder or gumbo that is a meal in itself.
Homemade soups need need little attention, cooking by themselves. Most soups freeze well so they are an easy supper to pull from the freezer. At our house, we don’t eat a lot of ham but it’s nice once in a while. Even though there are just the two of us, I like to buy about 1.3 kg. This generally gives me enough for three different meals such as a glazed roast ham supper, pizza and a split pea/ham soup.
Split pea soup has been around for thousands of years. There are records of this soup being made and sold by street vendors in Greek and Roman societies.
This particular recipe has a delicious variety of healthful ingredients. Making it a day in advance allows the flavors to develop nicely. Of course, nothing rounds out a soup meal in winter better than a bread item. Warm, parmesan scones or bread sticks seem to be our favorites since they can be made and baked in about half an hour just before suppertime.
- 6 cups water
- 1 cup dried split peas, green
- 1/2 cup barley
- 2 bay leaves
- 2 Tbsp soy sauce
- 1 Tbsp garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried sage
- 1/4 tsp cumin
- 1 large onion, chopped
- 2 cups chicken broth
- 2 1/2 cups ham, diced
- 1 cup flour
- 2 Tbsp parmesan
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup margarine
- 1/2 cup sour cream or buttermilk
- In a large stockpot, combine water, split peas, barley, bay leaves, soy sauce, garlic, salt, pepper, thyme, sage, & cumin; bring to a boil. Reduce heat, cover & simmer for about 45 minutes. Add onion & chicken broth. Cover & simmer until onion is tender, about 10 minutes. Discard bay leaves & stir in diced ham.
- Preheat oven to 350 F. Line baking sheet with a small piece of parchment paper. In a small bowl, combine flour, parmesan, baking powder & soda. With fingers, work in margarine until mixture resembles coarse crumbs. Stir in sour cream OR buttermilk until a soft dough forms; gently kneading until no longer sticky.
- Place ball of dough on the parchment paper & press into a 5" (12.7 cm) circle about 3/4" (1.9 cm) thick. Score top to make 6 wedges. Bake for about 20-25 minutes. Re-cut into wedges & serve.