Ham and Barley Soup

Title:
Ham and Barley Soup

Yield:
10 Servings

Categories:
Ham,
Soups,
Vegetables




Ingredients:





     4 lg Celery ribs


     4 lg Carrots


     2 lg Onions


     1 lb Turnips


   3/4 lb Mushrooms


          Salad oil


     1    Ham bone with 2 cups meat


          -left on


     1 c  Barley


 1 1/4 ts Dried thyme leaves


     1 ts Salt


   1/2 ts Pepper


     1    Beef-flavored bouillon cube


     1 cn (14 1/2 oz) stewed tomatoes


     1 pk (9 oz) frozen Italian green


          -beans






 Cut celery into 1/4" slices. Cut carrots into 1 1/2" by 1/2" pieces; dice


 onions. Peel and cut turnips into 1/2" 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 1/2 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@juno.com (Susan M Paige) on Oct 23, 1997