Split Pea Soup with Ham & Barley

Hearty barley, split peas and ham give this classic soup a comforting appeal that will stick to your ribs long after you've scraped the final spoonful from your bowl.

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Joanne Tsakos



Prep Time
25 min
Cook Time
10 min
35 min


  • 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


  1. 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.
  2. 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.
  3. To stockpot, add ham and peas, stir and cook for an additional 2 minutes, until heated through. Garnish with green onions and serve immediately.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 460
  • Carbohydrate Content 77 g
  • Cholesterol Content 25 mg
  • Fat Content 5 g
  • Fiber Content 22 g
  • Protein Content 28 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 590 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g