Smoked Ham Barley And Vegetable Soup Food

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

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

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.

SLOVAK HAM & VEGETABLE SOUP

Steps:

• Place ham in an 8 quart stock pot and add water to 1-inch below the top.
• Add onions, beans (if using dry beans), pepper, and parsley.
• Let simmer 5-6 hours.
• To prepare steranka: mix together egg, flour, and water and knead until smooth (dough should be very stiff).
• Pinch off bits of dough (about the size of a pea) onto a lightly floured board.
• When all of the pieces have been pinched off, drop into boiling water slowly so that the water doesn't stop boiling.
• Boil until all of the pieces come to the surface (3-5 minutes).
• Rinse with cold water and drain.
• Remove ham from the soup, and chip into bite sized pieces.
• Discard fat and bones, and return meat to soup.
• Add steranka and barley, and cook for 15 minutes.
• Add all vegetables (if using canned beans add with the vegetables instead of with the onions and seasonings), and simmer for 45 minutes.
• Add tomato soup, and simmer 15-20 minutes longer.

BARLEY SOUP WITH HAM

Steps:

• Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
• Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
• Add the celery and stir-cook for a minute then add the barley, broth, bay leaf and allspice.
• Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point).
• Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
• Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley.
• Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf.
• Season the soup with salt and freshly - ground pepper to taste. Ladle into warmed bowls and serve immediately.

HAM AND VEGETABLE SOUP

Steps:

• Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

LENTIL-BARLEY HAM SOUP

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

HAM MUSHROOM BARLEY SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.

BARLEY SOUP WITH HAM

Steps:

• 1. Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
• 2. Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
• 3. Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
• 4. Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
• 5. (THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
• 6. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
• 7. Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
• 8. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
• 9. REMOVE AND DISCARD THE BAY LEAF.
• 10. Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.