Smoked Ham, Barley, and Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 teaspoons dried oregano
- 1 cup chopped celery
- 1 medium onion, chopped
- 10 cups canned low-salt chicken broth
- 3 pounds smoked ham hocks
- 3/4 pound russet potatoes (about 2 medium), peeled, diced
- 1 14-ounce can diced tomatoes in juice
- 2 medium carrots, peeled, chopped
- 3/4 cup pearl barley, rinsed
- 8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces
- Carbohydrate 32 g(11%)
- Cholesterol 104 mg(35%)
- Fat 19 g(30%)
- Fiber 6 g(25%)
- Protein 47 g(94%)
- Saturated Fat 6 g(30%)
- Sodium 1510 mg(63%)
- Calories 475
Preparation 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.
Preparation 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.
