Saturday, April 27, 2013

Ham and Bean Soup w/ Barley*

3 stalks celery chopped
5 carrots chopped
1 onion chopped fine
2 Cloves Garlic minced
2 sprigs Rosemary
1 T. Chopped Fresh Parsley(added right before serving)
1 C. Uncooked Barley
3 Cans Great White Northern Beans
Ham Bone w/ some diced ham
2 quarts water
3 C. Chicken Broth
Salt and pepper to taste

In 2 quarts water boil ham bone and simmer for about an hour before adding the sauteed onions and garlic, the chopped carrots and celery, the seasonings, Beans, Barley, and chicken broth. Simmer for another hour. For the last 5 mintes of simmer, add parsley. Let stand 10 minutes before serving. Serve with biscuits or warm rolls. Makes enough for 8-10 people.

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