Best Smoked Ham Barley And Vegetable Soup Recipes

Smoked Ham, Barley, and Vegetable Soup image

Yield Makes 8 servings

Number Of Ingredients 10

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
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Steps:

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.

Smoked Ham, Barley and Vegetable Soup image

Provided by Leslie in Texas

Categories Ham

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

10 cups canned low-sodium low-fat chicken broth
3 lbs smoked ham hocks
3/4 lb russet potato, peeled and diced (about 2 large)
1 (14 ounce) can diced tomatoes with juice
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
1 cup celery, chopped
2 teaspoons dried oregano
3/4 cup pearl barley, rinsed and drained
8 ounces fresh green beans, trimmed and cut into 1/2 inch pieces (optional)

Steps:

Bring broth and ham hocks to a boil over medium high heat.
Cover, reduce heat to medium-low, and simmer for 15 minutes.
Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
Season soup to taste with salt and pepper.

Nutrition Facts : Calories 491.7, Fat 18.3, SaturatedFat 6.3, Cholesterol 156.4, Sodium 241.8, Carbohydrate 28.5, Fiber 5.5, Sugar 3.9, Protein 51.5