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

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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