Wednesday, March 16, 2011

Split Pea Soup w/ Barley & Ham

Last Sunday we had a big family gathering for Ava's Blessing. We served ham, and went a little overboard and had almost an entire ham left over. So I have been thinking of ways to use it up. I remembered seeing this recipe at Melskitchencafe so I thought I would give it a try. I love barley in soups. I love the texture it gives to this soup. I think split pea soup is one of those foods you either like it or you don't, there isn't really an in between. This recipe is good but if you don't appreciate a good split pea soup this recipe is not for you, because it still tastes like split pea soup. I love that it is so simple to prepare too. Not a the most beautiful soup to photograph.
Split Pea Soup w/Barley and Ham (Slow Cooker)
1 c dry split green peas
1/2 c pearl barley (not quick-cooking barley)
2 c chopped ham
3/4 c chopped carrots
3/4 c chopped yellow onion
3/4 c chopped celery
5 c water
2 chicken bouillon cubes
1 tsp salt
1/2 tsp black pepper
1 bay leaf
In a medium bowl combine water, bouillon, and spices.
In a slow cooker layer peas, barley, ham, carrots, onion, and celery. Do not mix. Pour in the water/spice mixture and add the bay leaf to the cooker. Don't stir. Put the lid on the cooker and cook on high for four hours or low for eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. This soup thickens upon sitting or refrigerating so just add milk, water, or chicken broth to thin to desired consistency before reserving.

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