Garden Spot Moments
Small Town View- New Holland, Pennsylvania
More than 5000 people call the borough of New Holland home. Highway 23
Slow Cooker Recipe
Grandma’s Barley Soup
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
Ingredients:
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.
Are Lima beans the only kind you can use?
Hi Chris! Thanks for your question. We also suggest navy beans, kidney beans, soybeans, or northern beans for this soup. Thanks again!
My grandma’s barley soup is very similar but she used great northern beans–very yummy!
Did I read that right? When the barley is put into the soup it should already be cooked? Then it should be cooked another 3-4 hours in the soup ?
Hi Debbie! Thanks for your question. Add the cooked barley during Step 4. Continue heating just until heated through.
I have the same question as Debbie….please help clarify.
Thank you, Missy
hi – i was wondering how to turn this into a beef and barley soup –
thanks so much