| Recipes with similar ingredients: | ||
Ham Balls | ||
|
Ham and Cheese Roll Ups | ||
|
Ham and Noodle Casserole | ||
|
Hamburger Bean Casserole | ||
|
Italian Wedding Soup | ||
Email
Print
Ham and Barley Soup
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 c. of meat left on or 2 smoked ham hocks (3/4 lb. each)
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
1 beef-flavor bouillon cube
1 can stewed tomatoes (about 16 oz.)
1 pkg. (9 oz.) frozen green beans
4 lg. celery ribs
4 lg. carrots
2 lg. onions
1 lb. turnips
3/4 lb. mushrooms
salad oil
1 ham bone with 2 c. of meat left on or 2 smoked ham hocks (3/4 lb. each)
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
1 beef-flavor bouillon cube
1 can stewed tomatoes (about 16 oz.)
1 pkg. (9 oz.) frozen green beans
Directions:
About 2 1/2 hours before serving:
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 qt. Dutch oven over medium-high heat, in 2 Tbs. salad oil, brown celery, carrots, and onions. With a slotted spoon, remove mixture to a bowl.
In the same Dutch oven in 2 more Tbs. 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 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.
Makes 10 Servings
About 2 1/2 hours before serving:
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 qt. Dutch oven over medium-high heat, in 2 Tbs. salad oil, brown celery, carrots, and onions. With a slotted spoon, remove mixture to a bowl.
In the same Dutch oven in 2 more Tbs. 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 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.
Makes 10 Servings
This recipe has not been rated or commented on