Ham and Barley Soup

[shadow]

I know Bean changed it up more than I so hopefully she will add her notes. I know next time I make this, I will add potatoes.

Ham and Barley Soup
rec.food.cooking/Jamie Utter (2000)

This recipe is delicious if you have the bone. I love this soup.

1 bare ham bone (I use a meaty ham bone)
1 cup barley
1 1/2 tsp. dried thyme leaves
2 beef flavored bouillon cubes
Salt to taste (I do not use)
1/2 tsp. pepper
12 cups water
1/4 cup oil
2 large onions, diced
4 large celery ribs, cut into 1/4-inch slices
12 oz. mushrooms, thickly sliced (I do not use)
4 large carrots, sliced or frozen carrots, cooked as directed on package (I use baby carrots)
1 (9 oz.) package frozen green beans, cooked as directed on package
2 cups left-over ham, cut into small pieces
1 large can (~1 lb) stewed tomatoes (I use two 14 oz cans)
Garlic (I added this)

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. (I simmered for a couple hours.)

[bean]

This was wonderful! I did add a bit more seasonings (5 bouillon cubes and 2 t. thyme leaves). I also use salt and potatoes.

TY shadow - it rocks!