Recipe by Leslie in Texas
I got this last year at the Epicurious.com website.It's from the April 2000 issue of Bon Apetit. It's a hearty soup, great for chilly evenings! Serve with crusty bread or a good cornbread and a side salad, if you wish.One of my sons likes a few drops of Tabasco sauce in his! To make it lower fat, I simmer the ham hocks in the chicken broth the day before, remove the ham hocks and refrigerate the stock and ham hocks separately. The next day I skim off the congealed fat from the surface of the broth,cut the meat off the bones, and heat the stock back up and proceed with the soup.
- 10 cups canned low-sodium low-fat chicken broth
- 3 lbs smoked ham hocks
- 3⁄4 lb russet potato, peeled and diced (about 2 large)
- 1 (14 ounce) can diced tomatoes with juice
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 cup celery, chopped
- 2 teaspoons dried oregano
- 3⁄4 cup pearl barley, rinsed and drained
- 8 ounces fresh green beans, trimmed and cut into 1/2 inch pieces (optional)
Directions See How It's Made
- Bring broth and ham hocks to a boil over medium high heat.
- Cover, reduce heat to medium-low, and simmer for 15 minutes.
- Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
- Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
- Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
- Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
- Season soup to taste with salt and pepper.