Difficulty: Medium - experience needed
Ham bone, preferably a Honey Baked Ham, picked mostly clean
1/4 cup split peas
1/4 cup lentils
1/4 cup barley
1/4 cup rice
1 small onion
1 full bunch of garlic
3 tbs butter
1 cup fresh spinach
1/2 cup mushrooms
1/2 cup white wine
This soup is all about the stock. Put the ham bone in a crock pot and cover it with water and set it on low for overnight stock preparation or cook it on high for 3-4 hours. The stock should be very savory on itself. When the stock is finished, strain it into a separate bowl and return the liquid to the crock pot. From the strained material, take out all the ham and return it to the crock pot as well.
Put the rice, barley, peas, and lentils in a strainer and rinse. Add the grains/peas to the crock pot.
Get out your food processor.
Put two small carrots, the onion, and a full bunch of pealed garlic in the food processor and mince it together. Take that mixture and saute it in two tbs of butter. As the previous mix sautes, throw the spinach and mushrooms in the food processor and mince them. Now add those to the saute mixture with an additional tbs of butter. As that cooks down, add 1/2 cup of white wine to the mix and cook it down some more. Remove this saute mixture and add it to the crock pot.
Cook on low for 3-6 hours. You should NOT need to add any additional seasoning. The ham is way salty enough to season everything.