Ham Vegetable Barley Soup with Pistou
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
463 kcal
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Course
Main Course, Soup
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Cuisine
American
Ham Vegetable Barley Soup with Pistou
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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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Ingredients
FOR HAM & VEGETABLE SOUP
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 medium carrot peeled and diced into 1/2" to 1" pieces
- 3 talks celery diced into 1/2" pieces
- 2 large garlic cloves
- 2 cups ham diced, leftover
- 15 ounce diced tomatoes in juice, canned
- 30 ounce s great northern beans (or small white beans)with their canning liquid from 2 15-ounce cans of beans.
- ½ cup pearl barley
- 1 bay leaf
- 5 prigs thyme tied with a kitchen string, fresh
- 2 cups Green bean trimmed and cut into 1" pieces (or use frozen green beans, fresh
- 8 cups chicken stock homemade or low-sodium store-bought, from rotisserie chicken
- parmigiano reggiano optional, rind
FOR BASIL PISTOU:
- 3 cups basil
- 3 cloves garlic
- ½ teaspoon kosher salt
- ½ teaspoon lemon zest
- ½ teaspoon red pepper flakes crushed
- 6 tablespoons olive oil (1/4 cup + 2 tablespoons)
- ¾ cup Parmigiano Reggiano cheese freshly grated
Instructions
FOR THE SOUP:
- In a large pot or Dutch Oven, heat the olive oil over medium high heat. Add the onion, carrots and celery and sauté until the vegetables are tender and the celery and onions are slightly translucent.
- Stir in the garlic and heat through for one minute.
- Add the diced ham, can of tomatoes, both cans of beans with their liquid, the bay leaf, thyme and chicken broth. Stir to combine and heat just to boiling. Add the rind of parmegiano reggiano if using.
- Stir in the pearl barley 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).
- Add the green beans and cook for 5-6 minutes or until the beans are just tender. Remove from heat.
FOR THE PISTOU:
- Roughly chop the garlic and transfer it to a mini prep food processor. Add the fresh basil leaves, salt, lemon zest and crushed red pepper flakes. Pulse several times, scraping down the sides as necessary until the basil is finely chopped.
- Add the parmesan cheese and pulse to combine.
- Use the “drizzle” function on the food processor to add the olive oil as you pulse the pistou to make a thick paste. Transfer to a bowl, cover and refrigerate until ready to use.
TO SERVE:
- Use a pair of tongs to fish out the bay leaf, bundle of thyme and rind of parmesan cheese. Discard.
- Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
39g
(13%)
Protein
24g
(48%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
895mg
(37%)
Potassium
1026mg
(22%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
6281IU
(126%)
Vitamin C
20mg
(22%)
Calcium
239mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 895mg | 37% |
| Potassium | 1026mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 6281IU | 126% |
| Vitamin C | 20mg | 22% |
| Calcium | 239mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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