Mom's ham and barley soupSubmitted by: RZIMMERLI
1/2 cup dry lima, navy, or pinto beans*
1/2 large onion, diced
2 large cloves garlic, minced
2 medium carrots, chopped
2 ribs celery, chopped
1 large, meaty, ham shank 8-10 oz
1/4 cup chicken soup base
1/2 cup long cook pearl barley
12 cups hot water
* To save time, substitute one 15 oz can of beans, drained.
In a stock pot, saute onion, celery, garlic, in about 2 tablespoons of water for 3-5 minutes.
Add soup base, water, barley, beans, and ham shank. Cover and simmer for 1 1/2 hours.
Add carrots to soup and continue cooking, covered, for 30 minutes.
Remove ham shank. When cool enough to handle, shred meat and stir into soup.
Divide into (14-16) 1-cup containers.
Just a note- for those of you who haven't cooked with barley. Be sure you get long cook, not quick cook. Also, 1/2 cup of dry pearl barley puffs up quite a bit. Make this recipe as is one time before you make any changes.
Number of Servings: 14
Recipe submitted by SparkPeople user RZIMMERLI.