Split Pea Soup With Barley |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Low in fat, high in fiber, tasty and filling! And oh so yummy on a chilly night. You can sub turkey sausage for the ham if you like. Ingredients:
10 cups vegetable broth or 10 cups chicken broth |
1 lb dry yellow split peas, rinsed and drained (about 2 cups) |
1/2 cup regular barley |
1 bay leaf |
2 stalks celery, diced |
2 medium carrots, diced (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 pepper |
Directions:
1. In 4-5 quart Dutch oven or pot, bring broth, peas, barley, and bay leaf to boil. Reduce heat, simmer, covered, for 30 mminutes.
2. 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.
3. Stir in ham and pepper and heat through. adjust seasoning with salt and more pepper if desired.
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