Smoked Ham, Barley, and Vegetable Soup

This is one of my favorite ways to use up some of that leftover ham from the holidays. (I usually, cut up leftover ham the day after Christmas and store it in the freezer till I am ready to make this soup.) The soup works well with either chopped up ham or the smoked ham hocks. Something about having this soup simmering on the stove just comforts my soul. Enjoy!

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

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

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.

Makes 8 servings.

Bon Appétit
April 2000

This recipe comes from: http://www.epicurious.com/recipes/r...ws/views/103243