Yellow Split Pea Soup with Barley
A Warm and Hearty Soup for Chilly Days
Yellow Split Pea Soup with Barley has a mild and comforting flavor that even people who do not care for traditional green split pea soup enjoy. Yellow split peas cook up sweeter and lighter, and the barley adds a pleasant texture that feels hearty without being heavy.
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This soup comes together with simple ingredients and tastes even better the next day. Using half broth and half water adds depth without overpowering the gentle flavor.
Whether you are preparing a pot for weekend lunches or sharing a warm container with someone who needs a little comfort, this recipe is dependable, budget friendly, and satisfying.
Why You Will Love This Soup
- Mild flavor that appeals even to those who avoid green split pea soup
- Cozy texture from the split peas and barley
- Simple ingredients you likely already have
- Make ahead friendly because it thickens beautifully after chilling
- Easy to adjust to your taste
Ingredients At A Glance
Yellow split peas, barley, celery, carrots, onion, ham (optional), broth or water, bay leaf, and basic seasonings.
The full list with exact amounts is in the printable recipe card at the bottom of this post.
Tips for the Best Yellow Split Pea Soup
Use broth for deeper flavor
You can make the soup with all water, but using part chicken broth adds a gentle richness.
Let it simmer long enough
Split peas soften slowly. Keeping the pot covered helps everything cook evenly.
Adjust the thickness
The soup will thicken as it cools. Simply add water or broth when reheating to reach the consistency you prefer.
Make it vegetarian
Use vegetable broth and skip the ham. You can add a pinch of smoked paprika for a hint of savory flavor.
Storage and Reheating
- Refrigerate: Up to 4 days
- Freeze: Up to 3 months in airtight containers
- Reheat: Thin with a little water or broth and warm on the stovetop or in the microwave
Frequently Asked Questions
Can I use green split peas instead?
Yes. Green split peas work, although they may need a few more minutes of simmering.
Can I substitute quick barley?
Quick barley softens faster and may make the soup thicker. Regular barley provides the best texture and is recommended for this recipe.
Why did my soup get very thick?
Both split peas and barley continue to absorb liquid as they rest. Add more broth or water when reheating.
How to make yellow split pea soup wit barley
Washing & Sorting the Peas
Rinse the dried yellow split peas under cool running water, picking out any small stones or debris. This quick step ensures the peas cook evenly and stay free from grit.”
Rinsing the Barley
It’s best to rinse pearl barley before adding it to the soup. A brief rinse removes excess starch and any dusty residue, helping the grains cook up tender and clean.
In a 4 to 5 quart Dutch oven, combine the 10 cups water or broth and the split peas.
Add 1/2 cup barley, 2 tablespoons instant chicken bouillon granules, and a bay leaf.
Bring to a boil, reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
While the pot is simmering, prepare the veggies. Finely chop or shred 2 medium carrots, 2 stalks celery, and 1 medium onion.
Stir in the celery, carrots, and onion. Return to a boil. Reduce heat and simmer, covered, for 30 minutes more, or until the split peas and barley are tender.
Remove and discard the bay leaf.
Stir in the ham and the 1/2 teaspoon pepper. Cook for 5 minutes, just until the ham is heated through.
Warm, mild, and comforting, this Yellow Split Pea Soup with Barley is a cozy favorite even for those who do not like traditional green split pea soup. Easy, hearty, and delicious.
Yellow Split Pea Soup with Barley
Equipment
- A 4 to 5 quart Dutch oven
Ingredients
- 10 cups liquid use half chicken broth and half water for best flavor
- 1 pound dry yellow split peas rinsed and drained (about 2 cups)
- 1/2 cup regular barley
- 2 tablespoons instant chicken bouillon granules omit if using full-strength broth
- 1 bay leaf
- 2 stalks celery finely chopped
- 2 medium carrots finely chopped (about 1 cup)
- 1 medium onion finely chopped (about 1/2 cup)
- 1 cup chopped cooked ham about 5 ounces
- 1/2 teaspoon ground black pepper
- Salt and additional pepper to taste
Instructions
- In a 4 to 5 quart Dutch oven, combine the water or broth, split peas, barley, bouillon granules, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
- Stir in the celery, carrots, and onion. Return to a boil. Reduce heat and simmer, covered, for 30 minutes more, or until the split peas and barley are tender.
- Stir in the ham and the 1/2 teaspoon pepper. Cook for 5 minutes, just until the ham is heated through.
- Remove and discard the bay leaf.
- Season to taste with salt and additional pepper.
Notes
Rinse the dried yellow split peas under cool running water, picking out any small stones or debris. This quick step ensures the peas cook evenly and stay free from grit.” Rinsing the Barley
It’s best to rinse pearl barley before adding it to the soup. A brief rinse removes excess starch and any dusty residue, helping the grains cook up tender and clean.
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Serving suggestions:
Crescent chicken braid works really well with the yellow split peas and barley soup if you want a truly filling comfort meal. Made easy with a tube of crescent rolls.
You can also enjoy your soup with some yummy muffins…
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Italian Sausage Tortellini Soup
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