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Barley, Swiss Chard And Lima Bean Soup

Make Barley, Swiss Chard And Lima Bean Soup at home with Pearl Barley, Onions, Carrots, Garlic, and Olive Oil. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 2
• 1 cup
• 2
• 2 tbsp
• 3 qt
• 1 qt
• 2
• 4
• 1 cup
• 1 lb
• 10 oz
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Occasionally, for 5 to 7 minutes, or until it is aromatic.

2. 2

   In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned.

3. 3

   Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour.

4. 4

   Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes.

5. 5

   Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse.

6. 6

   To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

7. 7

   Optional: Add another cup (approx) of water to make 16 cups of soup to serve EACH SERVING: 293 cals, 30% from fat, (10g total fat), 35g carbs, (7g fiber), 18g protein.

8. 8

   Analysis estimated by MasterCook.

9. 9

   NOTES: This uses ham hocks but doesn't have to....