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Ingredients

• 2 leeks, white part only, thinly sliced
• 1 Tbsp butter
• 1 large onion chopped
• 3 quarts water
• 1 small ham shank or pork butt
• 1 lb. dry USA green/yellow split peas, rinsed (about 2 1/2 cups)
• 4 medium carrots, sliced
• 3 ribs of celery, chopped
• 1 green bell pepper, diced
• 1/2 lb. diced potatoes
• 1 parsnip root diced
• 1 bay leaf  - dash of cloves
• 1 tsp. salt
• 1 Tbsp paprika
• 1/2 tsp. sugar
• Salt and black pepper to taste
• 1/4 c. pearl barley—optional

Directions

1. In a large, heavy saucepan over medium heat, cook  leeks in butter until they are limp.
2. Add water, ham shank, split peas, bay leaf, cloves and salt. Bring to a boil; reduce heat and simmer about 40 minutes.
3. Add vegetables, paprika, and sugar. Continue simmering for about 20 minutes, or until vegetables are cooked but retain their shape and texture.
4. Remove bay leaf before serving and season to taste with salt.