How to make it

  • Bring broth and ham hocks (or diced ham and liquid smoke) to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
  • Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
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Reviews & Comments 4

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  • alaskanmom 12 years ago
    I agree with the others. Does sound so good, It's bookmarked. I like having different soups for the cold months. And up here fall isn't too far away, our fireweed is almost done blooming, and they say "when it cottons, summer's soon forgotten". But I'll wait until I start seeing the "Termination Dust"(snow) on the mountains, then fall is here.
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  • dancegypsy67 12 years ago
    Oh, I am so looking forward to fall!
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  • sheba 12 years ago
    I love barley and any kind of soup. Have saved this recipe for fall.
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  • pudgy47 12 years ago
    Love Ham Hocks, so full of falavor. Saved this recipe. Thanks
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