Posted on: March 30th, 2010 by admin No Comments

It’s getting getting warmer here in the North, but the nights are still pretty chilly and from talking to family at home in Australia it sounds like it’s getting chilly in the evenings there too – so it’s the perfect time for everyone to eat soup!

I mean, isn’t soup just the best?  I could happily eat bowls full with crusty bread for weeks.  I was craving this soup for days before I made it.  Brings back childhood memories, when I didn’t like soup because I couldn’t chew it. Now it must be the coziest meal I can think of.

Ham, Barley and Vegetable Soup

  • 1 tbs olive oil
  • 1 brown onion, chopped
  • 1 (about 500g) smoked ham hock (or diced thick ham)
  • 8 c water
  • 3/4 c pearl barley, rinsed, drained
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 1 zucchini, sliced
  • Salt & freshly ground pepper
  • Crusty bread, to serve

Heat the oil in a large  saucepan over medium heat. Add your onions and cook, stirring often, for about 10 minutes. Add ham hock and water. Cover and bring to the boil. Now reduce the heat and simmer, uncovered, for 20 minutes.

Add the barley to the pan. Simmer, uncovered, for a further 30 minutes. Add carrots, celery and zucchini and continue to cook for 20 minutes or until the meat starts to fall off the bone. Remove ham hock from soup and set aside to cool slightly and take the pan off the heat.

Once the meat is cool enough to handle, remove the flesh and shred or chop it before returning to the pan of soup. Taste and season with salt and pepper.  Reheat the whole things and then divide among bowls and serve with the bread.  Wish I was there for another bowl!
Original recipe by: Alison Turner (Fresh Living – 13 June 2005)

Song for this recipe:

“Winters love” – Animal Collective. Animal Collective - Sung Tongs - Winters Love

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