Podere Piazza Pea-lentil soup

Don’t be concerned that the recipe doesn’t list exact amounts. (The ingredient below make a huge batch of soup, you can easily cut them in half.) According to Wendy O’Keefe, who made this soup in Italy, “this is one of those recipes that you can fool around with” in the way life’s experiences teach us to play with recipes."The flavor of the soup improves the next day. If it seems too thick, just add more water or chicken, beef or vegetable stock to the pot during the initial cooking or when reheating. Not thick enough? Add more split peas, barley or lentils and simmer away.

ingredients

1/2 pound or more split peas, approximately
1/2 pound lentils, approximately
1/2 cup barley, approximately
1 gallon (16 cups) water, approximately
1 ham hock or smoked turkey leg
2 celery stalks, stems and leaves chopped
1 medium onion, chopped
1 large carrot, diced
2 large cloves garlic, minced
1 teaspoon chopped, fresh rosemary (optional)
1 teaspoon or so dried thyme
1 bay leaf (use 2 if they’re small)
Salt and pepper to taste
Extra virgin olive oil
Parmesan cheese (optional)

directions

Wash the split peas, lentils and barley first and add to a large stock pot with the water and ham bone or turkey leg. Then, toss in the vegetables, rosemary, thyme, bay leaves, and salt and pepper. Bring to a boil and then turn down the heat to low and simmer everything together until very soft, about 3 hours. Stir occasionally, especially bottom of pan, to keep from sticking. You may have to add more water to the pot if the peas, lentil and barley soak up too much of the water. In the last hour, remove ham hock or turkey leg. Trim the meat and return it to the pot. Taste and adjust the seasonings. When serving, drizzle the soup with extra virgin olive oil, sprinkle on some Parmesan cheese and serve with crusty bread.

Source: Patty Talorico