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BARLEY - Split Pea Soup with Barley
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
split pea soup with barley From Better Homes & Gardens recipe winner Serving size: 1 1/2 cup ingredients | |
10 cups | water |
1 pound | dry yellow split peas, rinsed and drained (about 2 cups) |
1/2 cup | regular barley |
2 tablespoons | instant chicken bouillon granules |
1 | bay leaf |
2 stalks | celery, finely chopped |
2 medium | carrots, finely chopped,, (1 cup) |
1 medium | onion, finely chopped,, (1/2 cup) |
5 ounces | cooked ham, chopped,, (1 cup) |
1/2 teaspoon | ground black pepper |
Salt | |
ground black pepper |
directions
1.In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in celery, carrots, and onion; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender.
2.Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1-1/2 cup) servings.
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