Smoked Ham, Barley, and Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Even in the spring it can be very chilly here in New England, saysMichelle M. Littlefield of Feeding Hills, Massachusetts. My mom and I like to prepare this soup on weekends and our entire family loves to warm up with a bowl of it. Ingredients:
10 cups canned low-salt chicken broth |
3 pounds smoked ham hocks |
3/4 pound russet potatoes (about 2 medium), peeled, diced |
1 14-ounce can diced tomatoes in juice |
1 medium onion, chopped |
2 medium carrots, peeled, chopped |
1 cup chopped celery |
3/4 cup pearl barley, rinsed |
2 teaspoons dried oregano |
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces |
Directions:
1. Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
2. Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
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