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.
