Warm up on those drab, chilly days, with a pot of this quick and easy split pea soup with barley. It’s made with dried yellow peas for those who dislike the green pea soup. A delicious, frugal lunch or dinner with lots of healthy fiber and nutrition!
Split Pea Soup with Barley
Yield : 8 (1 1/2 cup) servings
INGREDIENTS
- 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
DIRECTIONS
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 the 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”
What to serve with Split Pea Soup? Here are a few easy, homemade bread suggestions…
More soup recipes you might like…
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Mrs. H,
Oh, how yummy, this looks!!
I will have to make it sometime soon! 😉
Love in Christ,
Miss Jen
oh this sounds like a soup my husband and I would love…we are soup kind of people.
deby
I love homemade soup. That looks very inviting and yummy. Thanks for the recipe.