Slow-cooked Split Pea Soup with Barley and Ham
Soups, Stews & Chili | Slow Cooking | Vegetables
SERVES 6 - START TO FINISH: 10 minute prep, 4 to 8 hours unattended slow-cooking, depending on temperature chosen
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.
Slow-cooked Split Pea Soup with Barley and Ham
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.
Slow-cooked Split Pea Soup with Barley and Ham
Approximate Values Per Serving: 192 calories (7% from fat), 1.5 g fat (trace amount saturated), 8 mg cholesterol, 12 g protein, 33.5 g carbohydrates, 10 g dietary fiber, 300 mg sodium
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From Beverly Mills - February 15, 2011
From a newspaper reader: This Split Pea Soup recipe was excellent. Six hours on low seemed to dry up the liquid so I did need to add additional stock. Using non-quick barley was the best -- not mushy Aurele T. of Raleigh, NC