Mom's ham and barley soup
- Number of Servings: 14
Ingredients
1/2 cup dry lima, navy, or pinto beans*1/2 large onion, diced2 large cloves garlic, minced2 medium carrots, chopped2 ribs celery, chopped1 large, meaty, ham shank 8-10 oz1/4 cup chicken soup base1/2 cup long cook pearl barley12 cups hot water
Sort and rinse dry beans. Boil and water for 3 minutes; let stand for 1 hour. Drain.
* 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.
* 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.
Nutritional Info Amount Per Serving
- Calories: 88.5
- Total Fat: 3.2 g
- Cholesterol: 7.1 mg
- Sodium: 444.5 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.8 g
- Protein: 4.0 g
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