Soups: Charlotte Observer's Slow-Cooked Split-Pea Soup

By JoFClark

Ingredients

• 1 cup dry split green peas
• 1/2 cup medium pearl barley
• 3/4 cup chopped ham
• 3/4 cup sliced carrots
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 4 cups water
• 1 chicken bouillon cube
• 1 bay leaf
• salt and black pepper, to taste

Details

Servings 6
Cooking time 4mins

Preparation

Step 1

Layer the ingredients in the order listed (except salt and pepper) in a 2 quart or larger slow cooker. Do not stir.
over and cook on high 4 hours or low 8-9 hours, until the peas reach tehe desired texture
Remove the bay leaf, stir well, and adjust the salt and pepper to taste.
Serve at once.
Notes: Barley is usually found on the rice or dried bean asisle, but sometimes it's near the oatmeal. Do not use the 'quick' 10-minute barley in this soup, as it will turn mushy. Cooking 4 hours on high or 8 on low produces tender peas, but not a mushy texture. Can be doubled eassily if serving larger crowds.