Ham and Barley Soup

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Ham and Barley Soup Ingredients

4 lg Celery ribs	1 c Barley
4 lg Carrots	1 1/4 ts Dried thyme leaves
2 lg Onions	1 ts Salt
1 lb Turnips	1/2 ts Pepper
3/4 lb Mushrooms	1 Beef-flavored bouillon cube
Salad oil	1 cn (14 1/2 oz) stewed tomatoes
1 Ham bone with 2 cups meat	1 pk (9 oz) frozen Italian green

Instructions for Ham and Barley Soup

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. NOTES : Each serving: About 230 calories, 8 g fat, 16 mg cholesterol, 865 mg sodium. Recipe by: Good Housekeeping/January 1993 Posted to TNT - Prodigys Recipe Exchange Newsletter by thepaigepage@juno.com (Susan M Paige) on Oct 23, 1997

Main Ingredient: PorkCuisine: Uncategorized

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