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Recipes
Ham Vegetable Barley Soup with Pistou
Recipe

21 INGREDIENTS • 9 STEPS • 1HR 15MINS

Ham Vegetable Barley Soup with Pistou

4.0
2 ratings
This hearty, flavorful soup has a swirl of herbal pistou that elevates all of the flavors. Tasters couldn’t get enough. Don’t skip the fresh basil and parmesan blend — it MAKES the soup.
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Ham Vegetable Barley Soup with Pistou
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This hearty, flavorful soup has a swirl of herbal pistou that elevates all of the flavors. Tasters couldn’t get enough. Don’t skip the fresh basil and parmesan blend — it MAKES the soup.
1HR 15MINS
Total Time
$3.26
Cost Per Serving
Ingredients
Servings
8
US / Metric
Ham and Vegetable Soup
Olive Oil
2 Tbsp
Yellow Onion
1
Medium Yellow Onion, diced
Carrot
4
Medium Carrots, peeled, diced
1/2-inch to 1-inch pieces
Celery
3 stalks
Celery, diced
1/2-inch pieces
Garlic
2 cloves
Cooked Ham
2 cups
Leftover Diced Cooked Ham
Diced Tomatoes
1 can
(15 oz)
Diced Tomatoes
Great Northern Beans
2 cans
(15 oz)
Great Northern Beans
with their canning liquid
or Small White Beans
Pearl Barley
1/2 cup
Fresh Thyme
5 sprigs
Fresh Thyme
tied with a kitchen string
Green Beans
2 cups
Green Beans, trimmed, cut
1-inch pieces
or Frozen Green Beans
Chicken Stock
8 cups
Chicken Stock
from rotisserie chicken homemade or low-sodium store-bought
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano
rind only
optional
Basil Pistou
Garlic
3 cloves
Kosher Salt
1/2 tsp
Lemon
1/2 tsp
Zested Lemon
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Olive Oil
2 Tbsp
Olive Oil
1/4 cup plus 2 Tbsp
Parmigiano-Reggiano
3/4 cup
Freshly Grated Parmigiano-Reggiano
Nutrition Per Serving
VIEW ALL
Calories
342
Fat
11.9 g
Protein
22.1 g
Carbs
37.6 g
Add to plan
logo
Ham Vegetable Barley Soup with Pistou
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Author's Notes

I recommend serving the pistou on the side so diners can add as much as they want.
Cooking InstructionsHide images
step 1
In a large pot or Dutch Oven, heat the Olive Oil (2 Tbsp) over medium-high heat. Add the Yellow Onion (1), Carrots (4), and Celery (3 stalks) and sauté until the vegetables are tender and the celery and onions are slightly translucent.
step 1 In a large pot or Dutch Oven, heat the Olive Oil (2 Tbsp) over medium-high heat. Add the Yellow Onion (1), Carrots (4), and Celery (3 stalks) and sauté until the vegetables are tender and the celery and onions are slightly translucent.
step 2
Stir in the Garlic (2 cloves) and heat through for one minute.
step 3
Add the diced Cooked Ham (2 cups), Diced Tomatoes (1 can), both cans of Great Northern Beans (2 cans), the Bay Leaf (1), Fresh Thyme (5 sprigs), and Chicken Stock (8 cups). Stir to combine and heat just to boiling. Add the rind of Parmigiano-Reggiano (to taste) if using.
step 3 Add the diced Cooked Ham (2 cups), Diced Tomatoes (1 can), both cans of Great Northern Beans (2 cans), the Bay Leaf (1), Fresh Thyme (5 sprigs), and Chicken Stock (8 cups). Stir to combine and heat just to boiling. Add the rind of Parmigiano-Reggiano (to taste) if using.
step 4
Stir in the Pearl Barley (1/2 cup) and cook for 35 to 40 minutes or until the barley is almost done cooking. (Note, if using quick-cooking barley, increase the amount to 3/4 cup and cook for 15 minutes or until done).
step 4 Stir in the Pearl Barley (1/2 cup) and cook for 35 to 40 minutes or until the barley is almost done cooking. (Note, if using quick-cooking barley, increase the amount to 3/4 cup and cook for 15 minutes or until done).
step 5
Add the Green Beans (2 cups) and cook for 5-6 minutes or until the beans are just tender. Remove from heat.
step 5 Add the Green Beans (2 cups) and cook for 5-6 minutes or until the beans are just tender. Remove from heat.
step 6
Roughly chop the Garlic (3 cloves) and transfer it to a mini prep food processor. Add the Fresh Basil Leaves (3 cups), Kosher Salt (1/2 tsp), Lemon (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Pulse several times, scraping down the sides as necessary until the basil is finely chopped.
step 6 Roughly chop the Garlic (3 cloves) and transfer it to a mini prep food processor. Add the Fresh Basil Leaves (3 cups), Kosher Salt (1/2 tsp), Lemon (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Pulse several times, scraping down the sides as necessary until the basil is finely chopped.
step 7
Add the Parmigiano-Reggiano (3/4 cup) and pulse to combine. Use the “drizzle” function on the food processor to add the Olive Oil (2 Tbsp) as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.
step 7 Add the Parmigiano-Reggiano (3/4 cup) and pulse to combine. Use the “drizzle” function on the food processor to add the Olive Oil (2 Tbsp) as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.
step 8
Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.
step 8 Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.
step 9
Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.
step 9 Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.
Tags
view more tags
Lunch
Shellfish-Free
French
Pork
Side Dish
Vegetables
Soup
Winter
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