17 BEAN BARLEY AND HAM SOUP

17 BEAN BARLEY AND HAM SOUP image

Yield 8 people

Number Of Ingredients 10

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2 cups TJ beans & barley
2 - 32 oz. of ham broth from cooking ham bone and vegetable broth or water if needed.
1 cp chopped onion
1 cp chopped celery
1 cp chopped carrot
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp olive oil
1 bay leaf
Salt (if ham was not brined) & pepper.

Steps:

Cover dried beans with triple their volume of cold water. Bring water to a boil. Cook uncovered over moderate heat for 2 min. Remove pan from heat. Let beans soak for 1 hour. Rinse and drain beans. Pour 4 cps of broth into the pot with the beans. In a separate pan, cook onion, celery, carrot, basil & garlic in olive oil until soft. Combine this mixture and bay leaf into the bean pot. Cover with the remaining 4 cps of broth. Simmer covered for 1 hour to desired bean tenderness. Salt and pepper to taste.