| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Swiss |
*unsorted r, Grains, Soups |
8 |
servings |
INGREDIENTS
| 1 |
c |
Pearl barley; medium grain |
| 2 |
|
Onions; coarsley chopped |
| 1 |
c |
Chopped carrots |
| 2 |
lg |
Garlic cloves |
| 2 |
tb |
Olive oil |
| 3 |
qt |
Water |
| 1 |
qt |
Chicken broth |
| 2 |
|
Smoked ham hocks |
| 4 |
|
Parsley sprigs |
| 1 |
c |
Chopped celery |
| 1 |
lb |
Swiss chard; washed well and coarsely chopped |
| 10 |
oz |
Frozen lima beans |
| 1 |
ts |
Dried basil; crumbled |
| 1/2 |
ts |
Dried thyme; crumbled |
INSTRUCTIONS
1. In a baking pan toast the barley in a preheated 375F. oven,
shaking the pan occasionally, for 5 to 7 minutes, or until it is
aromatic.
2. In a large kettle cook the onions, the carrot, and the garlic in
the oil over moderate heat, stirring occasionally, until the
vegetables are browned. Add the water, the broth, the ham hocks, and
the parsley and simmer the mixture, uncovered, for 1 hour.
3. Add the toasted barley and the celery and simmer the mixture,
uncovered, for 45 minutes. Transfer the ham hocks with tongs to a
cutting board, discard the fat and bones, and chop the ham coarse.
4. To the kettle add the ham, the Swiss chard, the lima beans, the
basil, the thyme, and salt and pepper to taste and simmer the soup
for 15 to 20 minutes, or until the chard is tender.
5. Optional: Add another cup (approx) of water to make 16 cups of
soup to serve 8.
EACH SERVING: 293 cals, 30% from fat, (10g total fat), 35g carbs, (7g
fiber), 18g protein. Analysis estimated by MasterCook.
~-EMAIL from kitpath@earthlink.net 3/99 xpost elf, mc
Recipe by: Gourmet, November 1991
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
01, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”