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1½ pounds Sausage Shoppe Barley Sausage
4 teaspoon vegetable oil
¾ cup finely chopped onion
2 Tablespoons minced
garlic
½ teaspoon dried thyme leaves, crushed
Two 14½ ounce cans
ready-to-serve beef broth
2 cups water
8 ounces baby carrots (about 1¾
cups)
8 ounces button mushrooms, cut into quarters (about 3 cups)
1 cup
diced red bell pepper
Salt and Pepper
1 cup frozen peas
Heat oil in 4-quart stockpot over medium heat until hot. Add onion, garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms and bell pepper; bring to boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Remove casing from barley sausage. Crumble and add to broth. Stir. Add frozen peas; cook, uncovered 2 minutes or until tender. Add salt and pepper to taste.
Submitted by: Joe Jerse
Here is Grandma Mary Jerse's recipe for Barley Soup, referred to in Slovenian as "Yishplain" (phonetic).
Sausage Shoppe Cottage Ham, 1½ to 2 lbs. in weight.
1½ quarts of water
1 15 oz. can of Tomato Sauce
¾ cup Barley, washed
1 clove of Garlic, minced
1 bay leaf
2 peppercorns
¼ teaspoon Mace
3 carrots, sliced
1 stalk celery cut into small pieces
1 small onion,
chopped
Place in large pan, bring to a boil. Simmer covered. After 1¼ hours, remove the Cottage Ham. Continue cooking soup for one more hour.
As Grandma Mary cooks it, the Cottage Ham becomes tender and delicious. The soup thickens over the course of days in the refrigerator. Sticks to your ribs, good comfort food as the weather gets colder.
Submitted by: Kathy and George Stinic
Sausage Shoppe Ham Bone
9 cups water
3 - 4 bay leaves
1 onion,
quartered
1 carrot, peeled and diced
2 - 3 cups dried split peas
½ -
2/3 cups cooked Sausage Shoppe Ham Steak, cubed
½ teaspoon onion
powder
2½ teaspoon celery salt
1/8 teaspoon white pepper
First
day:
In large crock pot, simmer ham bone, water, bay leaves, and onion
until rich broth (about 2½ hours). Strain and discard all but broth. Place in
appropriate container in refrigerator overnight. Soak peas
overnight. They will absorb a great deal of water, so add much more than you
think you should.
Second day:
Remove fat from broth and
discard fat. In large pot, place broth and rinsed peas and simmer, covered about
45-60 minutes. STIR FREQUENTLY.
Preferences:
If you like
"chunky" pea soup, when peas are very tender, begin adding seasonings. If you
prefer "smooth" pea soup, you can put mixture in blender when peas are tender,
and puree.
Seasonings:
When soup is your preferred texture,
add carrots and ham steak. Cook 10 minutes, add seasonings stirring frequently.
Cover and simmer another 10-15 minutes, then serve.
