Monday, November 9, 2015

Barley and Split Pea Soup

Barley and Split Pea Soup
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced sweet onion
3 large cloves garlic minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 tsp. Dried crushed thyme
1/2 cup barley
6 cups water
1 cup carrots diced
2 cups diced cooked ham
Drizzle a tiny bit of oil in a soup pot and saute the onion til softened. Rinse the split peas. Place in a soup pot with the onions adding 6 cups of water chicken broth seasonings and garlic. Boil for 2-3 minutes then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile combine the barley with 6 cups of water in a saucepan. Boil one minute then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed. (You can also buy quick cooking barley and cook according to directions.)Drain the barley using a colander and add to the split peas. Stir in chopped carrots and the ham. Simmer 15 to 30 minutes longer until the carrots are tender stirring occasionally. Makes 6 servings.

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