International Pea Soup
- 1 12 cups dried split peas
- 23 cup pearl barley
- 8 -10 white pearl onions
- 4 garlic cloves
- 1 tablespoon oil
- 12 lb ham steak
- 1 12 cups ready to eat edamame
- 1 quart chicken stock
- 1 pint water
- 2 tablespoons curry powder
- salt and pepper
- Peel the onions and chop half of them, leave some whole to be boiled in the soup.
- Roughly chop the garlic and chop the ham into bite sized pieces.
- Heat the oil in the bottom of a large pot (I use a 6 quart stock pot).
- Brown the onions and the garlic, stir in the edamame and ham brown for a few minutes more.
- Add the peas, barley, curry powder and chicken stock.
- Boil over medium heat for 1/2 hour with the cover on.
- Stir and taste, add salt and pepper and water to taste (I like a thicker soup so I don't add much water).
- Simmer covered for 15 minutes and then uncover and simmer for 5 more before serving.
peas, pearl barley, white pearl onions, garlic, oil, ham steak, ready, chicken, water, curry powder, salt
Taken from www.food.com/recipe/international-pea-soup-188005 (may not work)