Slow Cooker Split-Pea Soup with Barley & Ham

1	cup	dry split green peas
½	cup	medium pearl barley
3/4	cup	chopped ham, from nitrate-free ham shank
¾	cup	sliced carrots
¾	cup	chopped onion

¾	cup	chopped celery
3	cups	water
1	cup	Imagine free range Chicken broth
1		bay leaf
		Salt and black pepper, to taste

1	Layer the ingredients in the order listed (except salt and pepper) in a 2-quart or larger slow cooker. Do not stir. Put the entire ham shank in without cutting into pieces.
2	Cover and cook on High 4 hours or Low 8 to 9 hours, until the peas reach the desired texture.
3	When finished cooking, remove ham from bone, chop & return 3/4 - 1 cup of ham back into the soup pot.
4	Remove the bay leaf, stir-well, and adjust the salt and pepper to taste. Serve at once.

The ham shank can be found at Whole Foods Market. The thing that sets this split-pea soup apart is the barley. Barley is a true secret weapon if you’re trying to make a soup that’s velvety and thick without being gloppy, yet comforting and homey. The best way to get this signature texture is to cook the soup in a slow cooker. That’s fortunate, because it means the soup is practically effortless to make.

Tips

NOTE: Do not use quick 10-minute barley in this soup, as it will turn mushy.

Lyons Family Cookbook