Adventures in homemade, budget aware cooking.

Posts tagged “barley

Yellow Split-Pea Soup

I know it’s summer.  I know that here in Utah, it’s 100F.  I know that it is a season for grilling and salads and fruit.  Bear with me.  Today for dinner, I made soup. 

Even though it’s not technically soup season (and this particular soup would be great in the fall or winter), I made soup tonight because no matter what time of year it is, when you wake up with a sore throat, it’s time for some simple and classic soup.

Growing up, Yellow Split-Pea Soup was not a traditional remedy in my house.  In fact, before today, I’d never had a split-pea soup before.  Let me tell you from whence my inspiration came:  Last weekend, I was sick.  Not sore throat sick, but gross, throwing-up/ fever sick.  As such, I stayed home and watched Disney movies for an entire day.  Rescuers Down Under was one of the movies that I managed to stay awake through.  (I promise, I’m getting to the soup part.)  Well, there comes a point in the movie where Bianca and Bernard (mice) are dining at a fancy restaurant before they find out about Cody.  Anyways, a pea falls on the ground in the human restaurant and an ant (cockroach?)  Sends it to the insect chef who says “Pea Soup!”  So, when I was perusing one of my cookbooks the other day and came across this recipe, I added it onto my list of things to make without taking into account at all the fact that nobody wants to eat soup in the middle of an excruciatingly hot summer.  Oh well.

Yellow Split-Pea Soup (adapted from Better Homes Cookbook)

  • two cups (1lbs) yellow split-peas (rinsed)
  • 1/2 barley
  • 8 cups chicken stock (you can use water or a mixture of stock and water)
  • 1Tbsp chicken bouillon granules
  • 1 bay leaf
  • 2 cups celery, chopped
  • 2 cups carrot, chopped
  • 1 medium onion, chopped
  • 1 tsp pepper
  • 1 cup cooked ham, cubed
  • Kosher salt to taste

In a large saucepan, combine peas, barley, liquid, bouillon and bay leaf.  Bring to a boil.  Once it boils, lower heat and let simmer for 30 minutes.  Add veggies.  Bring to a boil.  Once it boils, lower heat, and let simmer for another 30 minutes (or until the veggies and the barley are tender).  Add ham and pepper.  Cook for 5 more minutes, or until the ham is heater through.  Season with salt.  Serve with a slice of fresh bread.