Best Barley Soup With Ham Recipes

BARLEY SOUP WITH HAM image

Provided by Eddie Jordan

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.

Split Pea, Barley and Ham Soup image

Provided by Crispbrook

Categories Winter

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium onions, Chopped
1 teaspoon chipotle hot sauce
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground sea salt
2 bay leaves
1 tablespoon minced garlic
1 lb dried split peas, rinsed
10 cups chicken broth
1 cup milk (for richer soup) or 1 cup half-and-half (for richer soup)
1/4 cup pearl barley
1/2 cup diced carrot
2 cups cubed ham or 2 cups smoked turkey sausage

Steps:

Heat olive oil in large soup pot over medium heat.
Add onions, then add pepper, salt, pepper sauce and stir twice.
Saute over medium heat for 3 minutes.
Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
Add chicken broth and the chopped ham or smoked turkey sausage.
Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
Remove from heat, remove bay leaves,add milk or half and half and stir.
Enjoy with warm, crusty bread.

Nutrition Facts : Calories 628, Fat 10.6, SaturatedFat 3, Cholesterol 8.5, Sodium 2289.4, Carbohydrate 91, Fiber 32.1, Sugar 13.9, Protein 44

Barley Soup with Ham image

Provided by Mrs B @Amomof2miracles0207

Number Of Ingredients 14

3 tablespoon(s) vegetable oil
3 teaspoon(s) lemon juice
1/3 pound(s) mushrooms, chopped
3 tablespoon(s) butter, unsalted
1/2 cup(s) ham, smoked and diced
1/4 teaspoon(s) allspice, ground
1 small bay leaf
6 cup(s) chicken broth
3/4 cup(s) barley, medium pearl
2 - celery ribs, diced
2 - carrots, diced
2 - garlic cloves, coarsely chopped
1 - onion, chopped
1 tablespoon(s) parsley, fresh and chopped

Steps:

Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
Add the celery and stir-cook for a minute then add the barley, broth, bay leaf and allspice.
Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point).
Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley.
Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf.
Season the soup with salt and freshly - ground pepper to taste. Ladle into warmed bowls and serve immediately.

Smoked Ham, Barley, and Vegetable Soup image

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.