We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Been taken for granted? Imagine how God feels

Ham and Barley Soup

0
(0)
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.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?