Split Pea Soup With Barley

Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. In 4-5 quart Dutch oven or pot, bring broth, peas, barley, and bay leaf to boil. Reduce heat, simmer, covered, for 30 mminutes.
  2. 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.
  3. Stir in ham and pepper and heat through. adjust seasoning with salt and more pepper if desired.


Most Helpful

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.

Aunt Cookie November 28, 2008

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.

Gwen35 October 08, 2008

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.

Ericadawn January 09, 2008

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