Split Pea Soup With Barley |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Nice soup for cold weather. Adapted from the Wegman's magazine. Ingredients:
10 cups water |
1 lb yellow split peas |
1/2 cup barley |
2 tablespoons chicken soup base |
1 bay leaf |
3 stalks marjoram, chopped |
3 stalks rosemary, chopped |
3 stalks oregano, chopped |
2 stalks celery, chopped |
2 medium carrots, chopped |
1 medium onion, chopped |
5 ounces ham, chopped |
1/2 teaspoon ground black pepper |
salt |
Directions:
1. Bring water, peas, barley, bay leaf and bullion to boil; reduce heat.
2. Simmer covered for 30 minutes.
3. Stir in celery, carrots, onion and herbs; return to boil; reduce heat and simmer for 30 minutes until vegetables, peas and barley are tender.
4. Stir in ham and pepper. Cook 5 more minutes.
5. Remove bay leaf, season to taste with salt.
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