Sarah's Smashed Pea, Barley and Ham Soup

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

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.