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.

Stove-top Option

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.

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