Prep 10 mins
Cook 1 hr
Low in fat, high in fiber, tasty and filling! And oh so yummy on a chilly night. You can sub turkey sausage for the ham if you like.
- 10 cups vegetable broth or 10 cups chicken broth
- 1 lb dry yellow split peas, rinsed and drained (about 2 cups)
- 1⁄2 cup regular barley
- 1 bay leaf
- 2 stalks celery, diced
- 2 medium carrots, diced (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 pepper
- In 4-5 quart Dutch oven or pot, bring broth, peas, barley, and bay leaf to boil. Reduce heat, simmer, covered, for 30 mminutes.
- Stir in celery, carrots, and onion; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender.
- Stir in ham and pepper and heat through. adjust seasoning with salt and more pepper if desired.
This was a really good soup! I was happy to use up a few pantry items with this recipe, too. I have to admit that I didn't use the ham (I added some bacon bits, because I don't eat ham); I'm sure it would be even better with ham for those meat-eaters out there. I made this in a crock pot set on "high"; I think I let Step 1 cook for an hour, then added the Step 2 ingredients and let it cook for a couple of hours. So easy! Thanks for sharing.
What a wonderful thick, tasty and economical soup! I think the barley makes the difference. The only liberty I took with your recipe was to add 1/2 tsp. thyme, more or less. Thank you for a great addition to my recipe box.
I made this for my 10 month old daughter, and she loved it. It's a great nutritious meal that also tastes good! I used green split peas.