Monday, November 10, 2008
Hearty Bean and Barley Soup
My family loves this every time I think to make it. Definitely a 5 star!
Preparation: 30 minutes
Cook Time: 2.5 hours on stove - all day in slow cooker
2 lbs. dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 lb. ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 - 10 1/2 oz. cans beef consomme'
1 - 1.5 teaspoon salt
1 teaspoon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalepeno peppers, split and seeded
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight (or use the quick soak method on package). Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2.5 hours, stirring occasionally. Yield: 5.5 quarts.
Note: Add water, if desired, for a thinner consistency. Soup may be frozen.
I got this recipe from Southern Living 1986 Annual recipes, pg. 304
Posted by Debi