- make this recipe
- user reviews (0)
Split Pea Soup with Barley
Ingredients
-
10
cups water
-
1
pound dry yellow split peas, rinsed and drained (about 2 cups)
-
1/2
cup regular barley
-
2
tablespoons instant chicken bouillon granules
-
1
bay leaf
-
2
stalks celery, finely chopped
-
2
medium carrots, finely chopped (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 ground black pepper
Directions
1. In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. 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.
2. Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1-1/2 cup) servings.
Nutrition Facts
(Split Pea Soup with Barley)
- Servings Per Recipe 8,
- Calories 279,
- Protein (gm) 19,
- Carbohydrate (gm) 47,
- Fat, total (gm) 3,
- Cholesterol (mg) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 18,
- Sugar, total (gm) 6,
- Vitamin A (IU) 2624,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 105,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1131,
- Potassium (mg) 626,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
