Name: Ham and Barley Soup
Ingredients: 4 lg Celery ribs; 4 lg Carrots; 2 lg Onions; 1 lb Turnips; 3/4 lb Mushrooms; Salad oil; 1 Ham bone with 2 cups meat left on; 1 c Barley; 1 1/4 ts Dried thyme leaves; 1 ts Salt; 1/2 ts Pepper; 1 Beef-flavored bouillon cube; 1 cn (14 1/2 oz) stewed tomatoes; 1 pk (9 oz) frozen Italian green beans

I know the suffering and pain which sickness entails. I admit the misery and wretchedness which it often brings in its train. But I cannot regard it as an unmixed evil. I see in it a wise permission of God. I see in it a useful provision to check the ravages of sin and the devil among men’s souls. If man had never sinned I should have been at a loss to discern the benefit of sickness. But since sin is in the world, I can see that sickness is a good. It is a blessing quite as much as a curse. It is a rough schoolmaster, I grant. But it is a real friend to man’s soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Dutch	Favorites, Ham, Soups & ste, Tried and t, Vegetables	10	Servings

INGREDIENTS

4	lg	Celery ribs
4	lg	Carrots
2	lg	Onions
1	lb	Turnips
3/4	lb	Mushrooms
		Salad oil
1		Ham bone with 2 cups meat left on
1	c	Barley
1 1/4	ts	Dried thyme leaves
1	ts	Salt
1/2	ts	Pepper
1		Beef-flavored bouillon cube
1	cn	(14 1/2 oz) stewed tomatoes
1	pk	(9 oz) frozen Italian green beans

INSTRUCTIONS

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-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil,
brown celery, carrots, and onions. With slotted spoon, remove mixture to
bowl.
In same Dutch oven in 2 more tablespoons salad oil, brown turnips and
mushrooms. Return carrot mixture; add ham bone, barley, thyme, salt,
pepper,bouillon and 12 cups 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 to 10 minutes until beans are tender.
NOTES : Each serving: About 230 calories, 8 g fat, 16 mg cholesterol, 865
mg sodium.
Recipe by: Good Housekeeping/January 1993
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
thepaigepage@juno.com (Susan M Paige) on Oct 23, 1997

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”