Split Pea Soup with Barley

This traditional soup recipe features the tasty trio of barley, ham, and peas.



by 4  people


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Servings: 8
Serving size: 1 1/2  cup
Prep Time: 20 mins
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Ingredients
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    10   cups 
    water
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    1   pound 
    dry yellow split peas, rinsed and drained (about 2 cups)
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    1/2  cup 
    regular barley
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    2   tablespoons 
    instant chicken bouillon granules
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    1   
    bay leaf
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    2   
    stalks celery, finely chopped
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    2   
    medium carrots, finely chopped (1 cup)
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    1   
    medium onion, finely chopped (1/2 cup)
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    5   ounces 
    cooked ham, chopped (1 cup)
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    1/2  teaspoon 
    ground black pepper
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    Salt and ground black pepper

Directions
1.
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.
2.
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.
Nutrition information
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 (g) 105, Cobalamin (Vit. B12) (g) 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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