Recipe

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• 5 cups water
• 2 chicken bouillon cubes
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup dried split green peas
• 1/2 cup pearl barley
• 2 cups ham, chopped
• 3/4 cup carrot, chopped
• 3/4 cup yellow onion, chopped
• 3/4 cup celery, chopped
• 1 bay leaf

• 1 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).
• 2 In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• 3 Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• 4 DON'T STIR!
• 5 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.
• 6 Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• 7 Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.