Ham & Barley Soup

Well it's now May 3rd and instead of sunshine and butterflies we have snow filling the air here in Minnesota. I have never seen this before, but I can honestly say that I am not impressed with mother nature this year. I think she is playing a very, very mean joke on us. So in light of the cold and snow we have a soup recipe for you to try! 

HAM AND BARLEY SOUP

• 10 cups canned low-salt chicken broth
• 3 lbs smoked ham hocks
• 3/4 lb russet potatoes (about 2 medium), peeled, diced
• 1 14 oz can diced tomatoes in juice
• 1 medium onion, chopped
• 2 medium carrots, peeled, chopped
• 1 cup celery, chopped
• 3/4 cup pearl barley, rinsed
• 2 teaspoons dried oregano

• 8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

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. Add green beans and simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper. 

Recipe from epicurious.

Spring please try to come soon!!

-Bethany