Recipe: Ham and Barley Soup
SoupsHam and Barley Soup
rec.food.recipes/Jamie Utter/2000
This recipe is delicious if you have the bone. I love this soup.
1 bare ham bone
1 cup barley
1 1/2 tsp. dried thyme leaves
2 beef flavored bouillon cubes
Salt to taste
1/2 tsp. pepper
12 cups water
1/4 cup oil
2 large onions, diced
4 large celery ribs, cut into 1/4" slices
12 oz. mushrooms, thickly sliced
4 large carrots, sliced or frozen carrots, cooked as directed on package
1 (9 oz.) package frozen green beans, cooked as directed on package
2 cups left-over ham, cut into small pieces
1 large can stewed tomatoes
Bring the ham bone, barley, thyme, bouillon, salt, pepper and water to a boil and simmer for 1-1/2 hours, Or: Cook in Pressure Cooker for 20 - 30 minutes. Let steam return to down position.
Heat oil in a large Dutch oven. Brown onions, celery and mushrooms.
Combine all ingredients and bring to a boil. Cover and simmer for five minutes.
Cooks Note: I used homemade brown stock in place of the water and bouillon. I used fresh steamed carrots for the frozen. I also used the pressure cooker which saved considerable time with no discernible compromise to the flavor.
rec.food.recipes/Jamie Utter/2000
This recipe is delicious if you have the bone. I love this soup.
1 bare ham bone
1 cup barley
1 1/2 tsp. dried thyme leaves
2 beef flavored bouillon cubes
Salt to taste
1/2 tsp. pepper
12 cups water
1/4 cup oil
2 large onions, diced
4 large celery ribs, cut into 1/4" slices
12 oz. mushrooms, thickly sliced
4 large carrots, sliced or frozen carrots, cooked as directed on package
1 (9 oz.) package frozen green beans, cooked as directed on package
2 cups left-over ham, cut into small pieces
1 large can stewed tomatoes
Bring the ham bone, barley, thyme, bouillon, salt, pepper and water to a boil and simmer for 1-1/2 hours, Or: Cook in Pressure Cooker for 20 - 30 minutes. Let steam return to down position.
Heat oil in a large Dutch oven. Brown onions, celery and mushrooms.
Combine all ingredients and bring to a boil. Cover and simmer for five minutes.
Cooks Note: I used homemade brown stock in place of the water and bouillon. I used fresh steamed carrots for the frozen. I also used the pressure cooker which saved considerable time with no discernible compromise to the flavor.
MsgID: 3123420
Shared by: Betsy at Recipelink.com
In reply to: Recipe(tried): Recipes Using Leftover Ham (15)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe(tried): Recipes Using Leftover Ham (15)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe(tried): Recipes Using Leftover Ham (15) |
Betsy at Recipelink.com | |
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Deb |
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