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Quebec Pea Soup with Red Lentils
1 meaty ham bone
3 cups split peas, yellow and green
3/4 cup red lentils
3/4 cup barley
2 cups winter squash, grated
1 onion, chopped
2 stalks celery, diced
1/2 teaspoon cumin
1/4 teaspoon marjoram, ground
1 teaspoon salt
pepper
Place bone in 4 quarts of water, bring to a boil and cook until
meat is tender. Strip meat from bone and return meat to pot. Add
peas, lentils, barley, vegetables and seasonings. Bring to boil,
reduce heat and simmer about 2 1/2 hours. Adjust seasonings.
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Quebec Pea 02