Smoked Ham, Barley, and Vegetable Soup
(from mchelelau’s recipe box)
Use with Ham Hock after holiday ham.
Source: http://www.epicurious.com/recipes/food/views/Smoked-Ham-Barley-and-Vegetable-Soup-103243
Serves 8 peopleCategories: Soup
Ingredients
- 5 cups of low sodium chicken ctock
- 5 cups of water
- 3 lbs. of smoked ham hock
- 3/4 lb of potatoes (about 2 medium), peeled, diced
- 1 - 14 oz diced tomatoes in juice
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 1 cup chopped celery
- 1 cup pearl barley, rinsed
- 2 tsp. dried oregano
- 8 ounces of fresh green beans, trimmed, cut into 1/2 inch pieces
Directions
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Bring broth and ham hocks to a boil in large pot
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Cover reduce heat to medium l- low and simmer 15 minutes.
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Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley and oregano. Bring to boil.
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Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about one hour.
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Using tongs, remove ham hocks from soup.
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Cut meat off bones and chop coarsely.
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Return meat to soup and discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing) beans are tender, about 15 minutes.
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Season soup to taste with salt and pepper.