For a drab, chilly, day… a great tasting soup made from barley and dry yellow peas, for those who dislike the green pea soup. It is very easy to make and perfect for a cold wintry day.
Split Pea Soup with Barley
10 cups water (I prefer using Chicken broth and water for more flavor)
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 — to taste
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 onions; 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 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.
Source : “Better Homes and Garden Magazine, November 2007” Prize-tested Recipe from Rosemary B. Eshman, Uniondale, PA – Winter Soup category
Yield : 8 (1 1/2 cup) servings