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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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