Sarah's Smashed Pea, Barley and Ham Soup

A variation on Mom’s recipe and the one from California Pizza Kitchen.

  • 1 lb. bag of split green peas

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • 2 large carrots, minced

  • 2 stalks celery, chopped

  • 16 oz. cubed ham

  • ½ c. barley

  • 3-4 Tbsp. olive oil

  • 1 Tbsp. butter

  • 4 c. chicken stock

  • 4 c. water

  • 2 Tbsp. lemon juice

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • ¼ teaspoon parsley

  • ¼ teaspoon white pepper

  • ⅛ teaspoon thyme

  • 1 bay leaf

  • Pepper to taste

  • snipped green onions, for garnish

  • Preheat oven to 375°.

  • Make baked barley. In round casserole dish, combine ½ c. barley, 1 c. boiling water, 1 tsp. salt, and butter. Cover with foil and lid and bake for 45-60 minutes.

  • Boil peas in water for 3-5 minutes. Skim off foam, then drain peas.

  • In large stock pot, cook onions and garlic in olive oil with salt to sweat for 3-4 minutes.

  • Add carrots and celery and cook another 2 minutes. Add peas and pour stock and water over vegetables and combine. Add lemon juice, sugar, white pepper, parsley, bay leaf, thyme, and salt and pepper.

  • Bring just to a boil and stir in ham. Reduce heat to low, cover and cook gently for 1 hour.

  • After 1 hour, use hand blender in pot and blend for 15-30 seconds. Do not over blend, leave some chunks. Add barley.

  • Cook another 30 minutes.

  • Taste and adjust seasonings.

PREP TIME: 15 min

TOTAL TIME: 2 hr

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