BARLEY, SWISS CHARD, AND LIMA BEAN SOUP
Categories Soup/Stew Bake High Fiber Lunch Ham Barley Lima Bean Chard Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 15 cups, serving 6 as a main course
Number Of Ingredients 14
Steps:
- In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nadine jasmin
[email protected]This soup is not worth the effort. It's bland and tasteless.
AgentChaos 64
[email protected]This soup is way too time-consuming to make. I won't be making it again.
Mudasir Blouch
[email protected]I followed the recipe exactly and the soup turned out terrible. I don't know what went wrong.
Gladwin Kameel
[email protected]This soup is a bit bland for my taste. I would add some more herbs and spices next time.
Maria Prado
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The flavors were well-balanced and the soup was very filling.
Ibrahim Wasila
[email protected]This soup is a great way to get your kids to eat their vegetables.
Syed Fahad Shah
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved it.
Daim King
[email protected]This soup is very versatile. You can add or remove ingredients to suit your taste.
Tariq Rehman
[email protected]I added a bit of diced ham to this soup and it was delicious. It's a great way to add some extra flavor and protein.
Tamor Ahmed
[email protected]This soup is a great way to use up leftover barley. It's also a good source of protein and fiber.
Hannah Caayohan
[email protected]I'm not a fan of Swiss chard, so I used kale instead. The soup was still very good.
claire monk
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a hot meal ready when you get home from work.
Charisma Monau
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Anime
[email protected]I followed the recipe exactly and the soup turned out great. I especially liked the addition of the Parmesan cheese at the end.
Ahmad Ismaeel
[email protected]This soup is a great way to warm up on a cold day. It's also very healthy and filling. I would definitely recommend it.
dua abid
[email protected]I'm not a huge fan of lima beans, but I really enjoyed this soup. The barley and Swiss chard were cooked perfectly and the broth was very flavorful.
Lovely Lover
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of barley, Swiss chard, and lima beans. It's a great way to use up leftover vegetables.
Olivia Coyle
[email protected]I made this soup last night and it was a hit with my family. The flavors were well-balanced and the soup was very filling. I will definitely be making it again.
Iqrash Khan
[email protected]This soup is a delightful blend of flavors and textures. The barley adds a chewy bite, the Swiss chard a slightly bitter note, and the lima beans a creamy richness. The broth is flavorful and satisfying, and the soup is overall a hearty and comfortin