Free Recipe Ham and Barley Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10
Ingredients for Ham and Barley Soup Recipe
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
Ham and Barley Soup Preparation
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
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