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Results 1 - 10 of 71 for ham barley soup
Combine all ingredients in 4-quart soup pot except barley. Allow to boil. Reduce ... hour longer. Remove ham hock and add cut-up ham hock into soup. Serve.
Cut celery into 1/4 inch ... 12 cups water, ham, barley, salt, pepper and bouillon. ... any fat from soup. Add tomatoes and beans, ... minutes. Makes 10 servings.
Combine all beans. Divide into ... for French Market Soup. Yield: 14 (2 cup) ... stirring occasionally. Remove ham hock from soup. Remove meat ... Yield: 2 1/2 quarts.
Select an item from the "Pasta" group, place in a large skillet with a cup of water. Select an item from each of the other three groups and ...
Great to freeze and reheat ... hour or until barley "blossoms", that is until it ... celery, I include the leaves. Makes about 14 (8 oz.) servings.
Combine all ingredients, stirring well. Divide bean soup mix into 14 (1 1/2-cup) ... minutes, stirring occasionally. Serve hot. Yield: 2 1/2 quarts.
Combine all beans. Divide into ... for nine bean soup. Prepare mix according to ... 2 quarts water, ham, onion, garlic, and salt. ... occasionally. Yield: 8 cups.
Combine all dried beans, barley pears and lentils together. (I ... beans. Add water, ham, onion, garlic and tomatoes. ... Yields: 8 cups soup.
Sort and wash beans; place ... beans; add water, ham, onion, garlic, and salt. ... Yields: 8 cups soup. Cook ham and bone and use water to cook beans.
Divide into fourteen 2 cup ... stirring occasionally. Remove ham hock from soup, remove meat from bone, ... return to soup. Yield 2 1/2 quarts.
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