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.

Yield: 6 servings ( Serving Size: servings )
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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. 1. Layer the ingredients in the order listed, except salt and pepper, in a 2-quart or larger slow cooker. Do not stir.
  2. 2. Cover an cook on high four hours or low eight to nine hours, until the peas reach the desired texture.
  3. 3. Remove the bay leaf, stir well, and adjust the salt and pepper to taste. Serve at once.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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