Thursday, September 15, 2011

Split Pea Soup with Barley and Ham

Okay okay, I know what you are thinking (Camille) ;) I was seriously skeptical about this recipe because I remember really not liking split pea soup. After reading all the the rave reviews (from Mels, slightly modified) I decided to give this recipe a try. It is seriously so good that I have made it at least three time since it's discovery, with plans to make it again this week. It's cheap, easy, and delicious.......my kids even love it. I tell them it's witch's brew (due to the color)

*Serves 4-6

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
about 1 cup of milk
1/2 stick of butter

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s ok if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low 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. Stir in butter and add milk until desired consistency (it will thicken significantly when it cools, the milk keeps it from being too thick). Serve immediately.