• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Ham and Barley Soup

  • Recipe Submitted by on

Category: Vegetables

 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


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.

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