Split Pea with Barley Soup

Split Pea Soup with Barley

Better Homes and Gardens

10 c. water

2 c. dry split peas rinsed and drained (1 lb.)

½ c. regular barley

2 Tbsp. instant chicken bouillon granules

1 bay leaf

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 medium onion, finely chopped

1 c. cooked ham, chopped

½ tsp. ground black pepper

Salt and pepper to taste

In a large pot bring water, split peas, barley, bouillon, and bay leaf to boiling; reduce heat.  Simmer, covered, for 30 minutes.  Stir in celery, carrots, and onion and return to boil.  Reduce heat and simmer, covered, for 30 minutes more, or until everything is tender.

Stir in ham and pepper.  Cook 5 minutes more or until ham is heated through.  Remove and discard bay leaf.  Season to taste with salt and additional pepper.

The soup tends to thicken as it cools.  It usually tastes even better the next day.

Creamy Tomato Soup

My super sister-in-law Cara gave me this recipe and it is my favorite.

2 Tbsp. butter
1 c. onion, chopped
3/4 c. carrot, shredded
1 Tbsp. garlic, minced
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. salt
A few fresh leaves of basil or dried basil
3 sun dried tomato halves
2 - 15oz. cans or 1 qt. tomatoes, drained
2 c. chicken broth
3 oz. fat free cream cheese

Saute onion, carrot and garlic in the butter over medium heat for 5 minutes.  Add sugar, pepper, and salt and cook for 2 more minutes.  Add remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer for one hour.  Puree in a blender or in the pan with an immersion blender.  Can be served hot or cold.