Click on a category to see more recipes in this category
Ingredients
Meaty ham bone or 2 to 3 ham hocks
2 Gallons of water
1/8 Teaspoon oregano
1/8 Teaspoon thyme
1/8 Teaspoon pepper
1/4 Teaspoon salt
4 Tablespoons Worcestershire sauce
3 Tablespoons parsley flakes
1/8 Teaspoon garlic powder
1/8 Teaspoon celery salt
3 to 4 Bay leaves
2 Cans chicken broth
1 Onion, chopped
4 to 5 Carrots, chopped
5 Large celery stalks, chopped
1/2 Bag dry navy beans
1/2 Bag great northern white beans
1/2 Bag barley, rinsed and cooked for 30 minutes
Instructions
In a large pot bring water, oregano, thyme, pepper, salt, Worcestershire sauce, parsley flakes, garlic powder, celery salt and Bay leaves to a full boil. Add ham bone or hocks, reduce heat and simmer for 4 to 5 hours. Remove ham bones with meat and set aside to cool. Meanwhile, boil beans in salted water for 30 to 45 minutes, drain and rinse under cold water, add to soup broth. Chop the carrots, celery and onion and add to soup broth. Add remaining ingredients and bring to a slow boil. Cut meat from bones and chop into bite size pieces and return to pot. Add barley and let simmer for 3 to 4 more hours on a low flame.