Ingredients Jump to Instructions ↓

  1. 10 cups canned low-salt chicken broth

  2. 3 pounds smoked ham hocks

  3. 3/4 pound russet potatoes (about 2 medium), peeled, diced

  4. 1 14-ounce can diced tomatoes in juice

  5. 1 medium onion, chopped

  6. 2 medium carrots, peeled, chopped

  7. 1 cup chopped celery

  8. 3/4 cup pearl barley, rinsed

  9. 2 teaspoons dried oregano

  10. 8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback