Split Pea Soup With Barley and Ham

READY IN: 4hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
  • In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
  • Pour in the water/spices mixture and add the bay leaf to the slow cooker.
  • DON'T STIR!
  • Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
  • Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
  • Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.
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