Hearty Ham Barley Soup
Ham and barley come together in this filling tomato soup. Take some to work or school in a thermos on a day when you need some warming up.
Cook time
1 hr 10 mins
Recipe Difficulty
Easy
Yield
Serves 4
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
- In a saucepan, cook barley in water until tender, about 30 minutes; drain.
- 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.
- Remove bay leaf. Season to taste with salt.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
226 calories, 3.9 g fat, 15.9 g protein, 32.4 g carbohydrate, 7 g fibre, 1037 mg sodium