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Smoked Ham, Barley and Vegetable Soup

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“I got this last year at the Epicurious.com website.It's from the April 2000 issue of Bon Apetit. It's a hearty soup, great for chilly evenings! Serve with crusty bread or a good cornbread and a side salad, if you wish.One of my sons likes a few drops of Tabasco sauce in his! To make it lower fat, I simmer the ham hocks in the chicken broth the day before, remove the ham hocks and refrigerate the stock and ham hocks separately. The next day I skim off the congealed fat from the surface of the broth,cut the meat off the bones, and heat the stock back up and proceed with the soup.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth and ham hocks to a boil over medium high heat.
  2. Cover, reduce heat to medium-low, and simmer for 15 minutes.
  3. Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
  4. Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
  5. Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
  6. Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
  7. Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
  8. Season soup to taste with salt and pepper.

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