Slow-Cooked Split-Pea Soup With Barley and Ham

Start to finish: 10-minute prep, four to eight hours unattended slow cooking, depending on temperature chosen (see cook's note).

Yield: 6 servings

•1 cup dry split green peas
• 1/2 cup medium pearl barley (see cook's note)
•3/4 cup chopped ham
•3/4 cup sliced carrots
•3/4 chopped onion
•3/4 cup chopped celery
•4 cups water
•1 chicken bouillon cube
•1 bay leaf
• Salt and black pepper, to taste

Cook's note: Cooking four hours on high or eight 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.

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 four hours or low eight to nine 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.