Smoked Ham, Barley and Vegetable Soup Recipe

Smoked Ham, Barley and Vegetable Soup Recipe

  • 10 cups canned low-salt chicken broth
  • 3 pounds smoked ham hocks
  • 3/4 pound russet potatoes, peeled and diced
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 2 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 cups chopped celery
  • 3/4 cup pearl barley, rinsed
  • 1 teaspoon Savory Market™ Fresh Tomato Flavor
  • 1 teaspoon Savory Market™ Country Ham Flavor
  • 2 teaspoons dried oregano
  • 1/2 teaspoon black pepper, coarse ground
  • 1 pound Great Northern beans (soaked according to directions)
  1. 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, beans, Savory Market Flavors and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
  2. Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. Season soup to taste with salt and pepper.
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