Split Pea, Ham & Barley Soup

On a cold, snowy day in Kansas, I am making Tom Otto’s split pea soup. He made it for us in his Texas Condo. I loved the addition of barley which makes the soup even heartier than usual. Tom said he didn’t use a recipe, just make split pea soup and added barley, but he was adamant that the best split pea soup is made using smoked ham that has been cut into chunks. He used lots of it; actually more than I did, so add extra if you prefer.

Besides, the soup is green, perfect for St. Patrick's Day that is quickly approaching. I did check, the Irish do make Split Pea Soup. What seems to distinguish it from the German variation is that they add potatoes and cream. So instead of barley, subsitute some diced potatoes to celebrate the season!

What goes with Split Pea Soup? That would be Margaret Darg’s Buttery Cornbread – another recipe from our month of condo living in South Texas. 

Split Pea, Ham and Barley Soup   Makes about 8 (1 1/2 cup) servings

10 cups chicken broth 

1 lb. dry split peas, rinsed and drained (about 2 cups) -- I used green even though they look yellow in the photos I took of the soup cooking on the stove

1/3 to 1/2 cup pearl barley

2 bay leaves

2 stalks celery, finely chopped

2 medium carrots, finely diced (about 1 cup)

1 medium onion, finely chopped (about 1/2 cup)

About 1 cup diced smoked ham

1 teaspoons black pepper

1 teaspoon garlic powder

A dash or two of red pepper flakes, optional

Kosher salt as needed – I used about a teaspoon

1. In a 4- to 5-quart Dutch oven or pot bring broth, split peas, barley, and bay leaves to boiling; reduce heat. Simmer, covered, for 30 minutes.
   
   
   
   
   
   
2. Stir in celery, carrots, onion, ham, black pepper, garlic powder and a dash of red pepper flakes; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender. Stir often as soup has a tendency to stick to the bottom of the pot.
   
3. Taste and adjust seasonings as needed. Soup can also be thinned with extra chicken broth as needed. It can also be transferred to a slow cooker until serving time.
   

Recipe without photos . . .

Split Pea, Ham and Barley Soup   Makes about 8 (1 1/2 cup) servings

10 cups chicken broth 

1 lb. dry split peas, rinsed and drained (about 2 cups)

1/3 to 1/2 cup pearl barley

2 bay leaves

2 stalks celery, finely chopped

2 medium carrots, finely diced (about 1 cup)

1 medium onion, finely chopped (about 1/2 cup)

About 1 cup diced smoked ham

1 teaspoons black pepper

1 teaspoon garlic powder

A dash or two of red pepper flakes, optional

Kosher salt as needed – I used about a teaspoon

1. In a 4- to 5-quart Dutch oven or pot bring broth, split peas, barley, and bay leaves to boiling; reduce heat. Simmer, covered, for 30 minutes. 
2. Stir in celery, carrots, onion, ham, black pepper, garlic powder and a dash of red pepper flakes; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender. Stir often as soup has a tendency to stick to the bottom of the pot.
3. Taste and adjust seasonings as needed. Soup can also be thinned with extra chicken broth as needed. It can also be transferred to a slow cooker until serving time.