Sarah's Smashed Pea, Barley and Ham Soup

prep time:
15 min
total time:
2 hr
Makes 8-10 servings
SarahSarah Ellis

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

ingredients

  • 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
  • 1/2 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
  • 1/4 teaspoon parsley
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon thyme
  • 1 bay leaf
  • Pepper to taste
  • snipped green onions, for garnish

directions

  • 1

    Preheat oven to 375°.

  • 2

    Make baked barley. In round casserole dish, combine 1/2 c. barley, 1 c. boiling water, 1 tsp. salt, and butter. Cover with foil and lid and bake for 45-60 minutes.

  • 3

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

  • 4

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

  • 5

    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.

  • 6

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

  • 7

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

  • 8

    Cook another 30 minutes.

  • 9

    Taste and adjust seasonings.

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