Slow-cooked Split Pea Soup with Barley and Ham

SERVES 6 - START TO FINISH: 10 minute prep, 4 to 8 hours unattended slow-cooking, depending on temperature chosen

Recipe Directions

1 cup dry split green peas
1/2 cup medium pearl barley*
3/4 cup chopped ham
3/4 cup sliced carrots
3/4 cup chopped onion
3/4 cup chopped celery
4 cups water (or more as necessary during cooking)
1 chicken bouillon cube
1 bay leaf
Salt and black pepper to taste

Layer ingredients in the order listed, (except salt and pepper), in a 2-quart or larger slow cooker. Do not stir.

Cover and cook on high 4 hours or low 6 to 8 hours, until peas reach desired texture.*

Remove bay leaf, stir well and adjust salt and pepper to taste. Serve at once.

* Cooking Notes

Barley is usually found on the rice or dried bean aisle, but sometimes it’s near the oatmeal. Do not use “quick” 10-minute barley in this soup as it will turn mushy.

Cooking 4 hours on high or 8 on low produces very tender peas but not a mushy texture. If the soup starts getting too thick, add more water as necessary.

Can easily be doubled if serving larger crowds.

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