What I Had Ham Soup

Yesterday I decided to make ham broth since I was already cutting up vegetables for mac & cheese. My original plan was to make congressional bean soup today. Thought I had half a bag of navy beans in the cupboard, found I didn’t. What I did find was that I had half a bag of pearl barley. Normally I make beef barley soup with the pearl barley, but figured why not use it in the ham broth. The other choice was to make potato soup with the broth but I didn’t feel like having potato soup. Once I decided on the pearl barley in the ham broth it was what else can I put in it. Looked in the freezer, corn and peas were a no go, but the frozen tomatoes would work. Onions, carrots, and celery I always have, sometimes maybe to much of them. Soup is something you can just about use anything you have and you end up with something really good. The pearl barley actually worked extremely well in the ham broth. Once you have a broth made soup is one of the easiest things you can make. Not only does it taste good it’s comforting on a cold winter day.

3 litres ham broth

2 cups shredded ham

1 onion diced

2 ribs celery chopped

1 large carrot chopped

1 and 1/2 cups diced tomatoes

3/4 cup pearl barley

salt and pepper to taste

Throw everything in a soup pot, bring to a boil. Reduce heat to a very gentle boil. Cook for an hour and a half to two hours. Taste and adjust the salt and pepper as needed. Serve the biscuits, buns or really good crusty bread.

About Graham Stewart

This is me on a bad day.
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3 Responses to What I Had Ham Soup

  1. My Scots grandmother always used barley in her ham soup.

    • I use a lot of pot and pearl barley, make it as a side dish with vegetables in it. Cook the barley in water with garlic and bay leaves then drain it and add sautéed mushrooms and vegetables. My mother said it was an old Scottish recipe. That was the first time I have put it in ham soup. Don’t remember my mother ever doing it either.

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