Split Pea Barley and Ham Soup
Cozy up with a bowl of hearty Split Pea Barley and Ham Soup, a comforting classic that’s packed with flavor and nutrition. This satisfying soup combines tender dried green split peas, nutty pearl barley, and savory diced ham, all simmered together with fragrant garlic, thyme, and a medley of fresh vegetables like carrots, celery, and onion. Cooked low and slow in a rich chicken broth, it achieves the perfect balance of creamy peas and chewy barley in every bite. Ready in just over 90 minutes, this one-pot wonder is a fantastic make-ahead meal for cozy weeknights or meal prep. Finish it with a sprinkle of fresh parsley for a bright, herbaceous note, and serve warm for the ultimate winter comfort food. Perfect for families and a great way to use up leftover ham, this soup delivers on both flavor and heartiness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green split peas
- 0.5 cup pearl barley
- 1 cup ham steak or cooked ham, diced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Rinse the split peas and barley under cold water, then add them to the pot along with the diced ham.
Pour in the chicken broth and stir to combine.
Add the bay leaf, dried thyme, salt, and black pepper. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
Simmer the soup for 60-75 minutes, stirring occasionally, until the split peas and barley are tender. Add more broth or water as needed if the soup becomes too thick.
Taste the soup and adjust seasoning with additional salt and pepper, if desired.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if using. Serve warm.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 8863 mg | 385% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 38.2 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5435 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
