Split Pea Soup with Ham and Barley

For some strange reason I have always LOVED split pea soup!. With carrots and onions it has such a wonderful, rich flavor. It is a great comfort food that I don’t get often enough (my children are not fans because it is green). The barley adds a kind of nutty texture that I really liked. I hope you enjoy it as much as I do.

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Split Pea Soup with Ham and Barley

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups ham, small cubes
3/4 cup carrots, chopped
3/4 cup onion, chopped
3/4 cup celery, chopped
5 cups water
2 tsp. chicken bouillon
1 teaspoon garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf

Combine the water, bouillon and spices and whisk to combine and set aside.

In a 12″ Dutch oven, layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture. Don’t stir! Cook at 300 (14 coals on top and 6 coals under) until the peas reach the desired creamy, soft texture, about 90 minutes to 2 hours. Add new coals as necessary. (This is OK to cook low and slow.)  Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Add water or chicken broth to thin the soup to the desired consistency before reserving if necessary.

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Source:  Mel’s Kitchen Cafe

Split Pea Soup with Ham and Barley
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
For some strange reason I have always LOVED split pea soup!. With carrots and onions it has such a wonderful, rich flavor. It is a great comfort food that I don't get often enough (my children are not fans). The barley adds a kind of nutty texture that I really liked. I hope you enjoy it as much as I do.
Ingredients
  • 1 cup dry split green peas
  • ½ cup medium pearl barley (not quick-cooking barley)
  • 2 cups ham, small cubes
  • ¾ cup carrots, chopped
  • ¾ cup onion, chopped
  • ¾ cup celery, chopped
  • 5 cups water
  • 2 tsp. chicken bouillon
  • 1 teaspoon garlic powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
Instructions
  1. Combine the water, bouillon and spices and whisk to combine and set aside.
  2. In a 12" Dutch oven, layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture. Don’t stir! Cook at 300 (14 coals on top and 6 coals under) until the peas reach the desired creamy, soft texture, about 90 minutes to 2 hours. Add new coals as necessary.(This is OK to cook low and slow.) Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Add water or chicken broth to thin the soup to the desired consistency before reserving if necessary.

 

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