Slow-Cooked Split-Pea Soup with Barley and Ham (2 qt or larger)
Beverly Mills (with Alicia Ross): "Slow cooker, barley give soup its velvety texture" Desperation Dinners Winston-Salem Journal Cooking four hours on high or eight on low produces tender peas, but not a mushy texture. Barley is usually found on the rice or dried-bean aisle, but sometimes it's near the oatmeal. Do not use "quick" 10-minute barley in this soup, as it will turn mushy. The recipe easily can be doubled if serving larger crowds.
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- 1 bay leaf
- 1 cube(s) chicken bouillon
- 3/4 cup(s) chopped celery
- 3/4 cup(s) chopped ham
- 3/4 cup(s) chopped onion
- 1 cup(s) dry split green peas
- 1/2 cup(s) medium pearl barley
- Salt and black pepper, to taste
- 3/4 cup(s) sliced carrots
- 4 cup(s) water
- 1. Layer the ingredients in the order listed, except salt and pepper, in a 2-quart or larger slow cooker. Do not stir.
- 2. Cover an cook on high four hours or low eight to nine hours, until the peas reach the desired texture.
- 3. Remove the bay leaf, stir well, and adjust the salt and pepper to taste. Serve at once.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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