Smoked Ham, Barley, and Vegetable Soup

Categories: Soup

Ingredients

• 5 cups of low sodium chicken ctock
• 5 cups of water
• 3 lbs. of smoked ham hock
• 3/4 lb of potatoes (about 2 medium), peeled, diced
• 1 - 14 oz diced tomatoes in juice
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 cup chopped celery
• 1 cup pearl barley, rinsed
• 2 tsp. dried oregano
• 8 ounces of fresh green beans, trimmed, cut into 1/2 inch pieces

Directions

1. Bring broth and ham hocks to a boil in large pot

2. Cover reduce heat to medium l- low and simmer 15 minutes.

3. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley and oregano. Bring to boil.

4. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about one hour.

5. Using tongs, remove ham hocks from soup.

6. Cut meat off bones and chop coarsely.

7. Return meat to soup and discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing) beans are tender, about 15 minutes.

8. Season soup to taste with salt and pepper.

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