This recipe is so good! It is from the November 2007 issue of Better Homes and Gardens.
Split Pea Soup with Barley
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
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.
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.