HEARTY HAM BARLEY SOUP

Ingredients

• 3/4 cup barley
• 4 cups water
• 3 stalks celery, sliced
• 1 large onion, chopped
• 1 tbsp canola oil
• 1 can (10 oz/284 mL) mushrooms, drained
• 4 cups ham or chicken broth
• 2 tbsp tomato paste
• 3 carrots, thinly sliced
• 2 cups diced ham
• 1 bay leaf*
• 1/2 tsp pepper
• 1 tbsp chopped fresh parsley
• Salt*

Directions

1. In a saucepan, cook barley in water until tender, about 30 minutes; drain.
2. In a Dutch oven, sauté celery and onion in oil until tender. Stir in mushrooms, broth, tomato paste, carrots, ham, bay leaf, pepper parsley and barley. Bring to a boil, reduce heat, cover and simmer 20 - 25 minutes until carrots are tender.
3. Remove bay leaf. Season to taste with salt.