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Split Pea Soup with Barley

Makes: 8 servings
Serving size: 1 1/2cup
Prep 20 mins Cook 1 hr 5 mins
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,
  • cal. (kcal) 279,
  • Fat, total (g) 3,
  • chol. (mg) 10,
  • sat. fat (g) 1,
  • carb. (g) 47,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 18,
  • sugar (g) 6,
  • pro. (g) 19,
  • vit. A (IU) 2624,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 105,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1131,
  • Potassium (mg) 626,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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