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Barley Soup with Ham

 

143

Yield

5

servings

Prep

?

Cook

?

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons vegetable oil
1 each onions
chopped
2 each garlic cloves
chopped
2 each carrots
diced
2 each celery stalks
diced
¾ cup pearl barley
6 cups chicken broth
1 small bay leaves
*
¼ teaspoon allspice
ground
*
½ cup smoked ham
diced
*
3 tablespoons butter, unsalted
pound mushrooms
fresh, trimmed and chopped
3 teaspoons lemon juice
1 tablespoon parsley leaves
fresh leaves, minced

Directions

Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cook for a minute.

Add the barley, broth, bay leaf, and allspice. Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point.)

Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste. Ladle into warmed bowls and serve immediately.

Makes 5 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 37245% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 449mg 19%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 26%
Sugars g
Protein 24g
Vitamin A 89% Vitamin C 14%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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