Sargaborsoleves

Ingredients

 * 1 lb. Of split yellow peas
 * 1 small ham shank or smoked pork butt
 * 1 large onion chopped
 * 4 med. carrots sliced
 * 3 ribs of celery
 * 1 parsley root diced
 * 1/4 cup chopped flat leaf parsley
 * 1 parsnip root diced
 * 1 bay leaf
 * 2 whole cloves
 * 6 whole peppercorns
 * 3 quarts of water
 * 1/4 cup of pearl barley -optional-

Directions

 * 1) Wash and drain yellow peas and place in soup pot with 3 quarts of cold water.
 * 2) Add ham or pork butt, along with vegetables and spices and optional barley.
 * 3) Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
 * 4) Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
 * 5) Cooking will take about an hour and a half.
 * 6) If the soup is not as thick as you like it, cook it a little longer. The soup should be thick, like a peas porridge.
 * 7) Serve in a large bowl with a slice of ham or pork butt in each serving. Add a crusty bread and salad for a satisfying one dish meal.