Categories: Main Dish, Pork, Slow Cooker, Soup
Ingredients
- 5 cups water
- 2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dried split green peas
- 1/2 cup pearl barley (not quick-cooking barley)
- 2 cups ham , chopped
- 3/4 cup carrot , chopped
- 3/4 cup yellow onion , chopped
- 3/4 cup celery , chopped
- 1 bay leaf
Directions
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In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s ok if the bouillon cubes don’t completely dissolve).
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In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
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Pour in the water/spices mixture and add the bay leaf to the slow cooker.
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DON’T STIR!
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Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
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Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
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Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.