17 Bean Barley And Ham Soup Recipes

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

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.

Steps:

• Cover dried beans with triple their volume of cold water. Bring water to a boil. Cook uncovered over moderate heat for 2 min. Remove pan from heat. Let beans soak for 1 hour. Rinse and drain beans. Pour 4 cps of broth into the pot with the beans. In a separate pan, cook onion, celery, carrot, basil & garlic in olive oil until soft. Combine this mixture and bay leaf into the bean pot. Cover with the remaining 4 cps of broth. Simmer covered for 1 hour to desired bean tenderness. Salt and pepper to taste.

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

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.

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.