Healthy Ham And Barley Soup Recipes

SMOKED HAM, BARLEY AND VEGETABLE SOUP

Steps:

• Bring broth and ham hocks to a boil over medium high heat.
• Cover, reduce heat to medium-low, and simmer for 15 minutes.
• Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
• Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
• Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
• Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
• Season soup to taste with salt and pepper.

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Steps:

• 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.
• 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.

BARLEY SOUP WITH HAM

Steps:

• 1. Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
• 2. Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
• 3. Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
• 4. Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
• 5. (THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
• 6. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
• 7. Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
• 8. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
• 9. REMOVE AND DISCARD THE BAY LEAF.
• 10. Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.