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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 TBS butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 clove minced garlic
  • 4 cups reduced sodium chicken broth
  • 1 bag split green peas, rinsed
  • 1 medium potato, cubed
  • 3/4 cup carrots, sliced
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp. fresh ground pepper
  • 1 1/2 cups diced ham
  • 1/2 cup quick cooking barley
  • 1 large can diced tomatoes with juice
Melt butter in a large saucepan and sauté onion, celery and garlic until tender. Stir in broth, peas, potato, carrots and spices; bring to a boil. Reduce heat and simmer for 20 minutes. Add ham, bring to a boil and simmer for 10 minutes. Stir in barley and tomatoes and simmer for 15 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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