Ham, Vegetable and Barley Soup

Have a bone left from your holiday ham? Prepare this delightful soup, rich with flavor and chock full of vegetables. Hearty enough to serve as a main course.


1 ham bone or 3 pounds smoked ham hocks
12 cups low-salt chicken broth
2 russet potatoes, peeled and diced
1 (14 ounce) can diced tomatoes
1 cup onion, chopped
3 medium carrots, peeled and chopped
1 cup celery, chopped
1 cup pearl barley
2 teaspoons dried oregano
1 medium zucchini, chopped
1 cup frozen corn
1 cup fresh spinach, chopped
pepper to taste


Place ham bone and chicken broth in a large pot. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Add potatoes, tomatoes with juices, honey, onion, carrots, celery, barley, and oregano. Bring to a boil; reduce heat and simmer uncovered about 1 hour. Remove ham bone from pot. Cut meat from bone and add to pot. Discard bone.

Add zucchini, corn and spinach. Simmer until corn is cooked through. Season with pepper.

Serves: 6-8

golden blossom honey product