Split Pea Soup with Barley
This traditional soup recipe features the tasty trio of barley, ham, and peas.
Recipe from Better Homes and Gardens
1 1/2 cup
10 cups water
1 pound dry yellow split peas, rinsed and drained (about 2 cups)
1/2 cup regular barley
2 tablespoons instant chicken bouillon granules
1 bay leaf
2 stalks celery, finely chopped
2 medium carrots, finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
5 ounces cooked ham, chopped (1 cup)
1/2 teaspoon ground black pepper
Salt and ground black pepper
In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in celery, carrots, and onion; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender.
Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1-1/2 cup) servings.
Per Serving: cal. (kcal) 279, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 1, carb. (g) 47, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 18, sugar (g) 6, pro. (g) 19, vit. A (IU) 2624, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 105, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1131, Potassium (mg) 626, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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