Ham and barley soup

10 Servings

Ingredients

Quantity Ingredient
4 larges Celery ribs
4 larges Carrots
2 larges Onions
1 pounds Turnips
¾ pounds Mushrooms
Salad oil
1 Ham bone with 2 cups meat left on
1 cup Barley
1¼ teaspoon Dried thyme leaves
1 teaspoon Salt
½ teaspoon Pepper
1 Beef-flavored bouillon cube
1 can (14 1/2 oz) stewed tomatoes
1 pack (9 oz) frozen Italian green beans

Directions

Cut celery into ¼" slices. Cut carrots into 1½" by ½" pieces; dice onions. Peel and cut turnips into ½" 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 ½ 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 - Prodigy's Recipe Exchange Newsletter by thepaigepage@... (Susan M Paige) on Oct 23, 1997

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