17 Bean Barley And Ham Soup Recipes

17-BEAN AND BARLEY SOUP MIX

Steps:

• BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
• PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
• Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
• Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
• Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
• SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
• In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
• Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
• Cover and simmer approximately 1 hour or to desired tenderness.
• Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
• Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
• If desired, a small amount of fresh parsley garnished each serving, as a suggestion.

17 BEAN BARLEY AND HAM SOUP

Steps:

• Cover dried beans with triple their volume of cold water. Bring water to a boil. Cook uncovered over moderate heat for 2 min. Remove pan from heat. Let beans soak for 1 hour. Rinse and drain beans. Pour 4 cps of broth into the pot with the beans. In a separate pan, cook onion, celery, carrot, basil & garlic in olive oil until soft. Combine this mixture and bay leaf into the bean pot. Cover with the remaining 4 cps of broth. Simmer covered for 1 hour to desired bean tenderness. Salt and pepper to taste.

WHITE BEAN 'N' BARLEY SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

BEAN AND BARLEY SOUP MIX

Steps:

• Layer all together in a jar or plastic bag.
• For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
• include these directions: Sort and Rinse beans.
• In large covered pot combine beans with 8 cups of water.
• Bring to boil and boil for 5 minutes.
• Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
• Combine beans with broth, rice, onion and spices.
• Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
• Stir occasionally and add water as needed so that the beans are well covered.
• Add tomatoes the last hour of cooking.
• Remove bay leaf before serving.
• OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
• Add tomatoes during last bit and serve remember to remove the bay leaf.

LENTIL-BARLEY HAM SOUP

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

FIBER RICH 7 BEAN AND BARLEY SOUP RECIPE - (4.3/5)

Steps:

• Cover your bean soup mix with water and soak overnight. In food processor with metal blade, turn on, and add your galic in chute until garlic is minced. Quarter your onion and add to food processor and pulse just till chopped. Add your 1 Tablespoon olive oil to a large soup pot. Add your minced galic and chopped onion. Saute for 2-3 minutes. Add your chopped carrots, and saute for another 2-3 minutes. Add your drained bean mix to pot and add 3 cups water and the 32 oz. box of vegetable broth. Add the ham hocks. Bring to boil, turn heat to low, and simmer for 2 hours. Add your diced potatoes and spices. Remove your ham hocks and let cool. When cool get the "good" ham meat off the bones and cut up and add to your soup. Cook for additional 20 minutes. Correct your spices and add more water if soup gets to thick. Just when done we add canadles (dumplings). Recipe is in description.

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.