Split Pea, Ham & Barley Soup
¾ cup dry split peas 1 tsp olive oil 1 onion, chopped 28 oz low-sodium chicken broth 4 carrots, peeled and chopped 2 tsp dried sage 1 cup quick-cooking pearl barley ½ lb lean cooked ham, cut into ½ in cubes 4 green onions, green parts only, minced
Split Pea, Ham & Barley Soup Nutrition per serving: 307 calories, 3.5g fat, 19g protein, 51g carbohydrate, 15g fiber
1.
In a medium pot, bring 2 cups water to boil on high heat. Add peas and reduce heat to medium-low; simmer, uncovered, for 20 minutes. Drain and set aside.
2.
In a large stockpot, heat oil on medium for 1 minute. Add onion and cook, stirring occasionally, for 5 minutes. Stir in broth, ½ cup water, carrots, sage, and barley. Bring to a boil on high heat; reduce heat to mediumlow and simmer for 10 more minutes.
3.
To stockpot, add ham and peas, stir and cook for an additional 2 minutes, until heated through. Garnish with green onions and serve immediately.
Makes 6 servings (1 cup each)
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