Indulge in the hearty and flavorful goodness of 17 Bean Barley and Ham Soup, a symphony of wholesome ingredients simmered to perfection. This delectable soup is a feast for the senses, offering a delightful medley of textures and flavors in every spoonful. Discover a symphony of beans, from hearty Great Northern to delicate Lentils, each contributing their unique character to the velvety broth. Barley adds a satisfying chewiness, while smoked ham infuses a smoky richness that elevates the soup to a new level of deliciousness. A medley of vegetables, including celery, carrots, and onion, provides a foundation of savory sweetness, while garlic and herbs lend their aromatic magic. Whether served as a comforting meal on a chilly day or enjoyed as a nourishing lunch option, this soup is sure to warm your heart and satisfy your taste buds.
In addition to the main recipe, the article offers a tantalizing array of variations to suit every palate. For a vegetarian delight, simply omit the ham and add extra vegetables or plant-based protein sources like tofu or lentils. Craving a touch of spice? Infuse the soup with a pinch of chili powder or a dash of cayenne pepper for a subtle kick. For those who prefer a creamier texture, a splash of heavy cream or a dollop of sour cream can be stirred in just before serving. With its versatility and endless possibilities for customization, this 17 Bean Barley and Ham Soup is sure to become a staple in your culinary repertoire.
HEALTHY HAM AND BARLEY SOUP
This is a hearty ham and barley soup that is not only comforting and filling, but healthy too.
Provided by Heidi Davison
Categories Entree
Time 30m
Number Of Ingredients 10
Steps:
- Dice all vegetables
- Saute vegetables in oil until tender, about 5-7 minutes.
- Add garlic, salt, and pepper and heat for one minute more.
- Pour in the chicken or ham broth and bring to it to a boil.
- Add the barley, stir, and reduce heat to medium-low.
- Let soup simmer for 8 to 10 minutes or until barley is tender.
- Add spinach and diced ham and stir until spinach is wilted, about 1 minute.
- Ladle ham and barley soup into bowls and top with parsley and bacon bits.
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
SMOKED HAM, BARLEY, AND VEGETABLE SOUP
Steps:
- Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)
A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.
Provided by Erinn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
- Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
- Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
- Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g
17 BEAN BARLEY AND HAM SOUP
Steps:
- Cover dried beans with triple their volume of cold water. Bring water to a boil. Cook uncovered over moderate heat for 2 min. Remove pan from heat. Let beans soak for 1 hour. Rinse and drain beans. Pour 4 cps of broth into the pot with the beans. In a separate pan, cook onion, celery, carrot, basil & garlic in olive oil until soft. Combine this mixture and bay leaf into the bean pot. Cover with the remaining 4 cps of broth. Simmer covered for 1 hour to desired bean tenderness. Salt and pepper to taste.
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
17-BEAN AND BARLEY SOUP MIX
Here's a Trader Joe's copycat recipe for their packaged '17-Bean and Barley Mix'. In addition, this soup recipe is printed on the back of the package. The only thing I changed was to use roasted tomatoes for standard (Recipe #464021). You have the option to substitute other beans or legumes of your choice. For example, I replaced the pinto beans with anasazi beans and tossed in a few adzuki beans for good luck. Most of the beans/legumes to prepare this recipe I have on hand in the pantry and those I don't I purchase in the bulk section at the natural food store. The beans/legumes are combined in a large bowl, stored in a container in the pantry; saving the rest for another time. I don't think sauteeing a few mushrooms and adding to the soup would hurt either. For the carnivores, throw in some meat: sausage, leftover chicken or turkey, etc. Makes a great hostess gift, too. The soup can also be prepared in a crock pot on LOW if you prefer.
Provided by COOKGIRl
Categories Beans
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
- PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
- Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
- Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
- Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
- SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
- In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
- Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
- Cover and simmer approximately 1 hour or to desired tenderness.
- Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
- Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
- If desired, a small amount of fresh parsley garnished each serving, as a suggestion.
BASIC HAM AND BEAN SOUP
Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.
Provided by J. A. McConville
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h
Yield 9
Number Of Ingredients 12
Steps:
- Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
- After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
- Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g
BARLEY SOUP WITH HAM
Soup recipe for January
Provided by Eddie Jordan
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
- 2. Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
- 3. Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
- 4. Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
- 5. (THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
- 6. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
- 7. Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
- 8. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
- 9. REMOVE AND DISCARD THE BAY LEAF.
- 10. Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.
LENTIL-BARLEY HAM SOUP
"This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe," writes Priscilla Gilbert of Indian Harbour Beach, Florida.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1172mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
Tips:
- Soak the beans overnight: This will help to soften them and reduce the cooking time. You can also use a quick-soak method by boiling the beans for 2-3 minutes, then removing them from the heat and letting them sit for 1 hour before draining and rinsing.
- Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and navy beans.
- Don't overcook the beans. They should be tender but still have a slight bite to them.
- Use a good quality ham. This will make a big difference in the flavor of the soup. Look for a ham that is smoked and has a deep red color.
- Add vegetables to the soup. This will make it more nutritious and flavorful. Some good options include carrots, celery, onion, and potatoes.
- Season the soup to taste. This may include adding salt, pepper, garlic powder, onion powder, and paprika.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
This 17 bean, barley, and ham soup is a hearty and delicious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying soup, give this one a try.
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