2 quarts water (8 cups)
1 pound dried split peas (green)
½ cup pearl barley
2 bay leaves
1 tablespoon reduced-sodium soy sauce
1 clove garlic, minced or 2 teaspoons garlic (from a jar)
½ teaspoon salt
½ tablespoon dried thyme
½ teaspoon dried sage
Pinch of ground cumin
½ cups carrots, diced
1 cup onions, chopped
2 cups lean ham or turkey ham, diced, see shopping tip
Fresh ground pepper
1. In a large pot, combine the water, split peas, barley, bay leaves, salt, soy sauce, garlic, thyme, sage, and cumin. Bring to a boil over high heat. Reduce heat to simmer, cover and cook for 1 hour.
2. Add the prepared carrots and onion. Cover and simmer until the vegetables are tender, about 25 minutes.
3. Discard the bay leaves and stir in the diced ham.
Serves 8 (1 cup serving each)
for 1 cup serving