6 cups (1.42 L) of chicken or vegetable stock
1 lb. (0.45 kg) dry spilt peas, rinsed and drained
½ cup (226.8 g) barley
1 medium onion, chopped
½ cup (226.8 g) chopped celery (2 ribs, with or without leaves)
2 medium carrots, peeled and sliced
1 teaspoon of salt
2 teaspoons of parsley
½ teaspoon dried thyme
½ teaspoon marjoram
1 bay leaf
1 lb. (0.45 kg) of ground pork, cooked and drained or 1 lb. (453.6 g) of cooked ham (optional)
Salt and pepper to taste
Put all ingredients into a crockpot and cook for 10 -12 hours on low heat, adding more water or stock if necessary.
In a large stockpot, saute onions, celery, and carrots in 2 Tablespoons of canola or olive oil.
Add herbs and saute until fragrant, or about 2 to 3 minutes.
Add the stock, peas, barley and meat, if you're using meat.
Bring to a boil then reduce heat to a simmer for about 45 minutes, adding more water or stock depending on the desired thickness.
© Twinsmum's recipe was posted with permission.