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Categories:
celery stalks carrots onions mushrooms olive oil ham bone barley thyme salt pepper tomatoes frozen Italian green beans
Viewed: 21 - Published at: a year agoIngredients
- 4 celery stalks, sliced
- 4 carrots, cut into chunks
- 2 onions, diced
- 1 lb. turnips, cut into chunks
- 3/4 lb. mushrooms, thickly sliced
- olive oil
- 1 ham bone with plenty of meat or 2 smoked ham hocks
- 1 c. barley
- 1 1/4 tsp. dried thyme leaves
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 beef bouillon cube
- 1 (14 or 16 oz.) can stewed tomatoes
- 1 (9 oz.) pkg. frozen Italian green beans
Method
- In large pot, brown celery, carrots and onions in 2 tablespoons oil.
- Remove from pan.
- Brown turnips and mushrooms in 2 more tablespoons oil.
- Return carrot mixture.
- Add ham bone, barley, thyme, salt, pepper, bouillon and 12 cups water to the pot; heat to boiling.
- Reduce heat; cover and simmer for 1 1/2 hours.
- Cut meat from bone and into small pieces.
- Return ham; add stewed tomatoes and beans to pot.
- Heat to boiling.
- Cover; simmer on low 5 to 10 minutes, until beans are tender.
- Serves 10.
