Ham and Vegetable Barley Soup

This soup is so lovely and it reminds me so much of minestrone!

I saved this soup when I was assigned Wendy's blog for Secret Recipe Club. She actually had plenty of soups that I wanted to try and have and you will see them soon (hopefully). I picked this recipe because I don't eat as much ham as much as I'd like just because of lack of recipes saved. I also had never had barley and always wanted to try it. This soup was fantastic and really reminded me of minestrone with the tomatoes, zucchini, and oregano. It was a delicious dinner and we will most definitely make it often for our weekly soup nights!

(Print)
What you need:

• 1 meaty ham bone
• 1 ham steak (I bought one with a bone)
• 8 cups chicken broth
• 2 large red potatoes, diced
• 1 can (15 oz.) diced tomatoes
• 2 shallots, diced
• 2 stalks celery, chopped
• 1 can lima beans, drained
• 1 cup pearl barley
• 1 Tbsp. oregano
• 1 medium zucchini, diced
• Pepper to taste

Directions:

1. Place bone and broth into a large stockpot and bring to a boil.
2. Then reduce heat to medium and allow to simmer for 20 to 30 minutes.
3. Add potatoes, tomatoes, shallots, celery, lima beans, barley, and oregano. Bring to a boil.
4. Then reduce heat and simmer for one hour until vegetables and barley is tender.
5. Remove bone from soup and then add zucchini. 
6. Simmer for 15 to 20 more minutes until zucchini is tender. 
7. Season with pepper to taste.

Recipe from A Day in the Life on the Farm

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