Best 17 Bean Barley And Ham Soup Recipes

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HEALTHY HAM AND BARLEY SOUP



Healthy Ham and Barley Soup image

This is a hearty ham and barley soup that is not only comforting and filling, but healthy too.

Provided by Heidi Davison

Categories     Entree

Time 30m

Number Of Ingredients 10

1 Tbsp olive oil
1 cup each: onion (celery, carrots diced)
4 cups chicken broth or broth prepared from ham bone
1 Tbsp minced garlic
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
8 oz fresh spinach
1 cup quick-cooking barley
1 cup diced ham
Optional topping: parsley and bacon bits

Steps:

  • Dice all vegetables
  • Saute vegetables in oil until tender, about 5-7 minutes.
  • Add garlic, salt, and pepper and heat for one minute more.
  • Pour in the chicken or ham broth and bring to it to a boil.
  • Add the barley, stir, and reduce heat to medium-low.
  • Let soup simmer for 8 to 10 minutes or until barley is tender.
  • Add spinach and diced ham and stir until spinach is wilted, about 1 minute.
  • Ladle ham and barley soup into bowls and top with parsley and bacon bits.

BARLEY SOUP WITH HAM



BARLEY SOUP WITH HAM image

Soup recipe for January

Provided by Eddie Jordan

Categories     Vegetable Soup

Time 1h20m

Number Of Ingredients 14

3 Tbsp vegetable oil
1 onion chopped
2 clove garlic coursley chopped
2 carrots diced
2 celery stalks diced
3/4 c barley, medium pearl
6 c chicken stock, light
1 small bay leaf
1/4 tsp allspice ground
1/2 c ham, smoked and diced
3 Tbsp butter unsalted
1/3 lb mushrooms chopped
3 tsp lemon juice
1 Tbsp parsley fresh and chopped

Steps:

  • 1. Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
  • 2. Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
  • 3. Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
  • 4. Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
  • 5. (THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
  • 6. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
  • 7. Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
  • 8. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
  • 9. REMOVE AND DISCARD THE BAY LEAF.
  • 10. Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.

WHITE BEAN 'N' BARLEY SOUP



White Bean 'N' Barley Soup image

"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 9 servings.

Number Of Ingredients 16

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

Steps:

  • Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)



Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Steps:

  • Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
  • Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
  • Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
  • Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

SLOW-COOKER BEAN AND BARLEY SOUP



Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

  • Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

SMOKED HAM, BARLEY, AND VEGETABLE SOUP



Smoked Ham, Barley, and Vegetable Soup image

Categories     Soup/Stew     Onion     Potato     Tomato     Sauté     Ham     Barley     Celery     Green Bean     Carrot     Winter     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Steps:

  • Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
  • Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

LENTIL-BARLEY HAM SOUP



Lentil-Barley Ham Soup image

"This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe," writes Priscilla Gilbert of Indian Harbour Beach, Florida.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 tablespoon butter
4 cups reduced-sodium chicken broth
1/2 cup dried lentils, rinsed
1/2 teaspoon each dried basil, oregano and rosemary, crushed
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
3/4 cup sliced fresh carrots
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1172mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges

17-BEAN AND BARLEY SOUP MIX



17-Bean and Barley Soup Mix image

Here's a Trader Joe's copycat recipe for their packaged '17-Bean and Barley Mix'. In addition, this soup recipe is printed on the back of the package. The only thing I changed was to use roasted tomatoes for standard (Recipe #464021). You have the option to substitute other beans or legumes of your choice. For example, I replaced the pinto beans with anasazi beans and tossed in a few adzuki beans for good luck. Most of the beans/legumes to prepare this recipe I have on hand in the pantry and those I don't I purchase in the bulk section at the natural food store. The beans/legumes are combined in a large bowl, stored in a container in the pantry; saving the rest for another time. I don't think sauteeing a few mushrooms and adding to the soup would hurt either. For the carnivores, throw in some meat: sausage, leftover chicken or turkey, etc. Makes a great hostess gift, too. The soup can also be prepared in a crock pot on LOW if you prefer.

Provided by COOKGIRl

Categories     Beans

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 30

baby lima beans
black turtle beans
black-eyed peas
dark red kidney beans
garbanzo beans
great northern bean
green lentil
split peas
1 large lima beans
light red kidney beans
navy beans
pink beans
pinto beans
red lentil
1 small red beans
1 small white beans
yellow split peas
pearl barley
2 cups bean and soup mix
64 ounces vegetable broth (8 cups) or 64 ounces chicken broth (8 cups)
1 cup onion, diced
1 cup celery, diced (I like to include the leaves for flavor)
1 cup carrot, sliced
1 cup bell pepper, diced (I used red)
1 garlic clove, minced
2 tablespoons olive oil
1 bay leaf (I keep fresh bay leaves in the freezer)
1 teaspoon salt-free Italian herb seasoning
15 ounces roasted tomato puree (diced or pureed) or 1 (15 ounce) can fire-roasted tomatoes (diced or pureed)
salt and pepper, to taste

Steps:

  • BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
  • PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
  • Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
  • Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
  • Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
  • SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
  • In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
  • Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
  • Cover and simmer approximately 1 hour or to desired tenderness.
  • Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
  • Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
  • If desired, a small amount of fresh parsley garnished each serving, as a suggestion.

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