Bean, Barley and Ham Soup Print Email

Beans and lentils are quite high in potassium, making this a great dish for recovering from whatever ails ya. Also the perfect dish for using up leftover holiday ham!

2-3 TBS olive oil
1 cup carrot, onion and celery; minced
¼ cup chopped Italian parsley
1-2 cloves garlic, crushed and minced
1 Bay leaf, 1 large sprig of thyme
salt and pepper
splash of vermouth
6 cups low sodium chicken or turkey stock
½ cup lentils, well-rinsed
½ cup pearled barley, well-rinsed
ham bone, if available
4 cups cubed ham

Warm a heavy soup pot over medium flame, add olive oil and chopped carrots, onions, celery, parsley, garlic, bay leaf, and thyme. Season with pinches of salt and pepper, sautéing until tender and beginning to brown.

Deglaze with vermouth and add stock, lentils, barley, and a ham bone if available, and stock. Bring to a boil, skim as needed, cover and reduce to a simmer. Cook, stirring occasionally, until lentils and barley are tender, at least 60 minutes. Taste and adjust.

Remove ham bone and herbs, and then puree about half of the soup. This can be done with an immersion blender, by pressing through a sieve. Add ham and bring back to a simmer. Great with rustic bread!
– Chef Michaelangelo (mick) Rosacci, --