healthy recipe no. 8

Split Pea, Barley and Ham Soup
by Sara (with inspiration from my favorite childhood soup made by my mom)

Photographed by Sara

This soup is a real "belly warmer" (as my mom would call it). It's thick, hearty, very flavorful, filling, and easy to make. For the cold winter months this soup is great. This recipe makes enough for a family of 4-6 with possible left overs. I made it for myself and stored some in the refrigerator and some in the freezer for later. I hope you enjoy this great healthy recipe!

1 bag dried split green peas
6 1/4 cups of water plus 1/2 cup
1 can (15 oz) of low sodium chicken broth
1/2 cup dried barley
1/2 tablespoon butter
1 1/4 cup of chopped carrots
1/2 medium yellow onion, chopped
1/4 teaspoon dried oregano
cracked pepper and salt to taste
Optional: 1 pound ham (I used a cured smoked ham from Trader Joe's, but you could also use a ham hock; or omit the ham for a vegetarian soup)

1. In a large pot combine dried peas, 6 1/4 cup water, and chicken broth. Bring to a boil and then allow to simmer until most of the liquid has been absorbed, about 30-40 minutes.

2. Pour in 1/2 cup dried barley to pea mixture to soak up rest of the liquid, if needed you can add 1/2 cup of water to mixture to complete barley cooking.

3. In a separate pan melt butter and saute carrots, onions, oregano, salt and pepper in the melted butter. Once cooked down, after about 5 minutes, add carrot/onion mixture to the peas and barley.

4. If using ham, place a whole piece of ham to the pot and allow to continue. Once the barley is cooked, and pea mixture is thickened, remove the ham and cut into bite size pieces and return to soup. Your hearty, rustic soup is now done and ready to enjoy ...possibly with a piece of crusty bread!

Tip: If eating chilled soup, place in a saucepan on low-medium heat until warm or in the microwave for a few minutes. If the soup is too thick you can add a few tablespoons of water to thin down (you will most likely need to do this).