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4.7 from 18 votes

Ham Vegetable Barley Soup with Pistou

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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 463 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

FOR HAM & VEGETABLE SOUP
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 medium carrots peeled and diced into 1/2" to 1" pieces
  • 3 talks celery diced into 1/2" pieces
  • 2 large garlic cloves
  • 2 cups leftover ham diced
  • 15 ounce can diced tomatoes in juice
  • 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 fresh thyme tied with a kitchen string
  • 2 cups fresh green beans trimmed and cut into 1" pieces (or use frozen green beans)
  • 8 cups chicken stock from rotisserie chicken homemade or low-sodium store-bought
  • rind of Parmigiano Reggiano optional
FOR BASIL PISTOU:
  • 3 cups basil
  • 3 cloves garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ teaspoon crushed red pepper flakes
  • 6 tablespoons olive oil (1/4 cup + 2 tablespoons)
  • ¾ cup freshly grated parmigiano reggiano

Instructions

FOR THE SOUP:
    Cup of Yum
  1. 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.
  2. Stir in the garlic and heat through for one minute.
  3. 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.
  4. 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).
  5. Add the green beans and cook for 5-6 minutes or until the beans are just tender. Remove from heat.
FOR THE PISTOU:
  1. 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.
  2. Add the parmesan cheese and pulse to combine. 
  3. 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:
  1. Use a pair of tongs to fish out the bay leaf, bundle of thyme and rind of parmesan cheese. Discard.
  2. 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

Calories 463kcal (23%) Carbohydrates 39g (13%) Protein 24g (48%) Fat 25g (38%) Saturated Fat 6g (30%) Cholesterol 28mg (9%) Sodium 895mg (37%) Potassium 1026mg (29%) 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

% 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.