Summer is turning into fall here in Lancaster County. The kids are back in school and the summer’s produce is slowing down for the year. The evenings come earlier and cooler, moving us towards fall. And fall means soup.
This is one of our staff’s favorite recipes. The barley has a great presence. And this is the type of soup that responds very well to being cooked slowly. A perfect comfort for those cooler fall days.
Grandma’s Barley Soup
Fix-It and Forget-It Christmas Cookbook, page 35
Makes 10 to 12 servings
Prep Time: 20 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4- to 5- quart
2 smoked ham hocks
4 carrots, sliced
4 potatoes, unpeeled and cubed
1 cup dry lima beans
1 cup tomato paste
1½ – 2 cups cooked barley
salt, if needed
1. Combine all ingredients in slow cooker, except cooked barley and salt.
2. Nearly cover with water.
3. Cover. Simmer on Low 6-8 hours or until both ham and beans are tender.
4. Debone ham hocks and return cut-up meat to soup. Add cooked barley and continue heating just until heated through.
5. Taste before serving. Add salt if needed.