Slow-cooked Split-Pea Soup with Barley and Ham

1 cup dry split green peas

½ cup medium pearl barley (see note)

¾ cup chopped ham

¾ cup sliced carrots

¾ chopped onion

¾ cup chopped celery

4 cups water

1 chicken bouillon cube

1 bay leaf

Salt and black pepper, to taste

Layer the ingredients in the order listed (except salt and pepper) in a 2-quart or larger slow cooker. Do not stir.

Cover and cook on high 4 hours or low 8 to 9 hours, until the peas reach the desired texture.

Remove the bay leaf, stir well, and adjust the salt and pepper to taste. Serve at once.

Serves six.

Cook's note: Cooking 4 hours on high or 8 on low produces tender peas, but not a mushy texture.

Barley is usually found on the rice or dried-bean aisle, but sometimes it's near the oatmeal. Do not use “quick” 10-minute barley in this soup, as it will turn mushy.

Can be doubled easily if serving larger crowds.

@Recipe nutrition:Nutrition values per serving: 192 calories (7 percent from fat), 1.5 g fat (trace amount saturated), 33.5 g carbohydrates, 10 g fiber, 12 g protein, 8 mg cholesterol, 300 mg sodium.