LadyHawk108
03-09-2001, 12:56 AM
This is one of my favorite soups. It's a great way to use up leftover ham. Serve it with hot Italian bread or cornbread.
4 lg. celery ribs
4 lg. carrots
2 lg. onions
1 lb. turnips
3/4 lb. mushrooms
salad oil
1 ham bone with 2 c. meat left on or 2 smoked ham hocks
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. dried dill
1 tsp. salt
1/2 tsp. pepper
1 beef flavor bouillon cube
1 14 1/2-16 oz. can stewed tomatoes
1 9 oz. pkg. frozen italian green beans (regular frozen green beans work just fine too)
Cut celery into 1/4" slices. Cut carrots into 1 1/2" by 1/2" pieces; dice onions. Peel and cut turnips into 1/2" chunks; thickly slice mushrooms.
In 8 qt. Dutch oven, over medium-high heat, in 2 T. salad oil, brown celery, carrots and onions. With slotted spoon, remove mixture to bowl.
In same Dutch oven in 2 more T. oil, brown turnips and mushrooms. Return carrot mixxture; add ham bone, barley, thyme, salt, pepper, bouillon, and 12 c. water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours.
Cut meat from ham bone; discard bone. Cut meat into small pieces.
Skim fat from soup. Return ham, add stewed tomatoes and beans; over high heat, heat to boiling. Cover and simmer on low 5-10 minutes until beans are tender.
4 lg. celery ribs
4 lg. carrots
2 lg. onions
1 lb. turnips
3/4 lb. mushrooms
salad oil
1 ham bone with 2 c. meat left on or 2 smoked ham hocks
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. dried dill
1 tsp. salt
1/2 tsp. pepper
1 beef flavor bouillon cube
1 14 1/2-16 oz. can stewed tomatoes
1 9 oz. pkg. frozen italian green beans (regular frozen green beans work just fine too)
Cut celery into 1/4" slices. Cut carrots into 1 1/2" by 1/2" pieces; dice onions. Peel and cut turnips into 1/2" chunks; thickly slice mushrooms.
In 8 qt. Dutch oven, over medium-high heat, in 2 T. salad oil, brown celery, carrots and onions. With slotted spoon, remove mixture to bowl.
In same Dutch oven in 2 more T. oil, brown turnips and mushrooms. Return carrot mixxture; add ham bone, barley, thyme, salt, pepper, bouillon, and 12 c. water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours.
Cut meat from ham bone; discard bone. Cut meat into small pieces.
Skim fat from soup. Return ham, add stewed tomatoes and beans; over high heat, heat to boiling. Cover and simmer on low 5-10 minutes until beans are tender.