Perfect soup for leftover ham with a ham bone. White beans, black beans, split peas, barley, carrots and onions are in the soup. Easy to make in a crockpot.
Prep Time: 30minutes
Cook Time: 3hours
Total Time: 3hours30minutes
3garlic cloves, whole
1 1/2cupdiced carrots
1can white beans, drained
1can black beans, drained
1/2cupgreen split peas
1/3cupfresh parsley, chopped
salt and pepper to taste
n a large soup pot place the ham bone, bay leaves, garlic cloves and enough water to cover the bone (at least 20 cups). Bring to a boil and let it cook on a low rolling boil for 2 hours to create a nice broth. Some of the water will evaporate and there will probably be around 15 cups left. Remove the ham bone, garlic cloves and bay leaves from the pot and enough broth so that there is only 10 cups of broth left in the pot. Keep the remaining broth on hand in case it is needed to add to the soup (sometimes the barley and split peas absorb a lot of the broth and adding a bit more may be necessary).
Add the carrots, onions, ham, white beans, black beans, split peas, and barley to the 10 cups of broth in the pot and bring it to a boil. Lower the heat so it is at a low rolling boil and cook for45-60 minutes. The split peas and barley will soak up a lot of the broth and get larger. During this cooking time, add more broth if it looks like too much is getting absorbed.
Add the chopped parsley, salt and pepper and remove from the heat.
Crockpot directions – At step 2, add all the ingredients to a crockpot and set on low for 5-6 hours. 15 minutes before the end of the cooking time, stir in the chopped parsley and salt and pepper.