Slow Cooker Split Pea, Ham and Barley Soup
INGREDIENTS
1 cup green split peas
½ cup pearl barley
2 cups diced ham
¾ cup peeled, diced carrots (Trader Joe’s sells a mirepoix mix with carrots and the next two ingredients, a great time saver)
¾ cup diced white onion*
¾ cup diced celery
3 cups chicken broth*
2 cups water*
2 cloves garlic*, minced
Salt* and pepper*, to taste
1 bay leaf*
Crusty bread and butter
DIRECTIONS
In the bowl of a full-size slow cooker, layer the peas, barley, ham, carrots, onion, and celery – in that order, and do not stir to combine.
In a large mixing bowl, stir together the broth, water, garlic, salt, and pepper until evenly combined. Slowly pour the mixture into the slow cooker, without disturbing the layers. Pop in the bay leaf.
Cover and cook on high for 4-5 hours, or on low for 7-8 hours, or until the peas are softened and creamy.
Remove the bay leaf, and stir the soup together until thick, creamy, and evenly combined. Add salt and pepper to taste. Serve with crusty bread and butter. Enjoy!
Wine Pairing
Pinot Noir, Syrah, Zinfandel
Kid Version
Both of my girls enjoy this soup and love the crusty bread and butter to dip!
*Recipe adapted from Mel’s Kitchen Cafe
