Split Pea Soup with Barley

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.

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