Side Pannel
Ham and Barley Soup
Ingredients List
- 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
Directions
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.
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.
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