Ham and Barley Soup

| Next >>

Title: Ham and Barley Soup
Yield: 10 Servings
Categories: Ham, Soups, Vegetables


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

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

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