Hearty Split Pea Bean And Barley Soup Food

BEAN & BARLEY SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
• Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

HEARTY SPLIT PEA AND HAM SOUP

Steps:

• Melt 3 Tbsp of butter in a stock pot and then add the carrots, onion, and celery and cook for 3 minutes. Next, add the garlic, parsley, and black pepper and cook for 1 more minute. (This step adds a nice sweetness to the vegetables, but if you're making your soup in a slow cooker, just dump the ingredients into the cooker and skip sautéing the vegetables.)
• Add the ham bone, split peas, and water to the pot and stir to evenly combine the vegetables and split peas. Cook the soup at a simmer for 2-2½ hours. Stir the soup periodically and scrape the bottom of the pot to prevent burning. The soup can also be cooked in a slow cooker on high heat for 4-5 hours, or on low heat for 8-10 hours. Midway through your cooking time, add the potatoes to the pot so that they don't become too soft. The soup is done when the split peas are soft and breaking apart and the ham is falling off the bone.
• The last step is to remove the bone from the pot and any gristle that may have fallen off of it. Stir in 2 C of diced ham, bring back up to a simmer, and then remove the soup from the heat. Serve immediately. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

JUDY'S HEARTY SPLIT PEA AND HAM SOUP

Steps:

• Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
• Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
• Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
• Remove the bay leaf and bone (if using) and serve.

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
• Return to soup, discarding bone. Discard bay leaves.