Split Pea Soup with Barley

This traditional soup recipe features the tasty trio of barley, ham, and peas.

Split Pea Soup with Barley Enlarge Image
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8 users rated this recipe an average rating of 4.5
Makes:
8 servings
Serving Size:
1 1/2 cup
Prep:
20 mins
Cook:
1 hr 5 mins
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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)
    Per serving:
  • 279 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 1131 mg sodium,
  • 47 g carb.,
  • 18 g fiber,
  • 6 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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