Ham and barley soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Celery ribs |
| 4 | larges | Carrots |
| 2 | larges | Onions |
| 1 | pounds | Turnips |
| ¾ | pounds | Mushrooms |
| Salad oil | ||
| 1 | Ham bone with 2 cups meat left on | |
| 1 | cup | Barley |
| 1¼ | teaspoon | Dried thyme leaves |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Beef-flavored bouillon cube | |
| 1 | can | (14 1/2 oz) stewed tomatoes |
| 1 | pack | (9 oz) frozen Italian green beans |
Directions
Cut celery into ¼" slices. Cut carrots into 1½" by ½" pieces; dice onions. Peel and cut turnips into ½" chunks; thickly slice mushrooms.
In 8-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil, brown celery, carrots, and onions. With slotted spoon, remove mixture to bowl.
In same Dutch oven in 2 more tablespoons salad oil, brown turnips and mushrooms. Return carrot mixture; add ham bone, barley, thyme, salt, pepper,bouillon and 12 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ hours.
Cut meat from ham bone; discard bone. Cut meat into small pieces. Skim fat from soup. Return ham; add stewed tomatoes and beans; over high heat, heat to boiling. Cover and simmer on low 5 to 10 minutes until beans are tender.
NOTES : Each serving: About 230 calories, 8 g fat, 16 mg cholesterol, 865 mg sodium.
Recipe by: Good Housekeeping/January 1993 Posted to TNT - Prodigy's Recipe Exchange Newsletter by thepaigepage@... (Susan M Paige) on Oct 23, 1997