Split Pea Soup with Barley
This traditional soup recipe features the tasty trio of barley, ham, and peas.
Ingredients
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10 cups water
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1 lb. dry yellow split peas, rinsed and drained (about 2 cups)
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1/2 cup regular barley
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2 Tbsp. 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 tsp. 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
Calories 279, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 10 mg, Sodium 1131 mg, Carbohydrate 47 g, Total Sugar 6 g, Fiber 18 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 6%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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Slow Cooker Split Pea Soup
The classic pairing of mild split peas and rich ham come together in a delicious slow-cooker version.
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