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    Ham and Barley Soup

    Source of Recipe


    List of Ingredients

    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
    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)


    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 an hour or two, carrots were still just a little crisp)




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