Split Pea Soup with Ham & Barley
Photo: Joanne Tsakos
By Lisa Howard
Hands-on time: 25 minutes
Total time: 35 minutes
- 3/4 cup dry yellow split peas
- 1 tsp extra-virgin olive oil
- 1 Spanish onion, chopped
- 28 oz low-sodium chicken broth
- 4 carrots, peeled and chopped
- 2 tsp dried sage
- 1 cup quick-cooking pearl barley
- 1/2 lb low-sodium, nitrate-free, lean cooked ham, cut into 1/2-inch cubes
- 4 green onions, green parts only, minced
- In a medium pot, bring 2 cups water to a boil on high heat. Add peas and reduce heat to medium-low; simmer, uncovered, for 20 minutes. Drain and set aside.
- In a large stockpot, heat oil on medium for 1 minute. Add Spanish onion and cook, stirring occasionally, for 5 minutes. Stir in broth, 1/2 cup water, carrots, sage and barley. Bring to a boil on high heat; reduce heat to medium-low and simmer for 10 more minutes.
- To stockpot, add ham and peas, stir and cook for an additional 2 minutes, until heated through. Garnish with green onions and serve immediately.
Nutrients per serving (1 1/2-cup split pea soup): Calories: 460, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 77 g, Fiber: 22 g, Sugars: 9 g, Protein: 28 g, Sodium: 590 mg, Cholesterol: 25 mg
COST PER SERVING
Refrigerate leftover soup for three to four days or keep frozen for up to three months. If it gets a bit too thick upon standing, simply stir in additional broth or water while reheating.