Ham Vegetable Barley Soup with Pistou

21 INGREDIENTS • 9 STEPS • 1HR 15MINS

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.

Love This Recipe?

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.

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

1HR 15MINS

Total Time

Ingredients

Servings

8

us / metric

Ham and Vegetable Soup

2 Tbsp

Olive Oil

1

Medium Yellow Onion, diced

4

Medium Carrots, peeled, diced

1/2-inch to 1-inch pieces

3 stalks

Celery, diced

1/2-inch pieces

2 cloves

Garlic

2 cups

Leftover Diced Cooked Ham

1 can
(15 oz)

Diced Tomatoes

2 cans
(15 oz each)

Great Northern Beans

with their canning liquid

or Small White Beans

1/2 cup

Pearl Barley

1

Bay Leaf

5 sprigs

Fresh Thyme

tied with a kitchen string

2 cups

Green Beans, trimmed, cut

1-inch pieces

or Frozen Green Beans

8 cups

Chicken Stock

from rotisserie chicken homemade or low-sodium store-bought

to taste

Parmigiano-Reggiano

rind only

optional

Basil Pistou

3 cups

Fresh Basil Leaves

3 cloves

Garlic

1/2 tsp

Kosher Salt

1/2 tsp

Zested Lemon

1/2 tsp

Crushed Red Pepper Flakes

2 Tbsp

Olive Oil

1/4 cup plus 2 Tbsp

3/4 cup

Freshly Grated Parmigiano-Reggiano

Nutrition Per Serving

VIEW ALL

Calories

342

Fat

11.9 g

Protein

22.1 g

Carbs

37.6 g

Love This Recipe?

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Author's Notes

I recommend serving the pistou on the side so diners can add as much as they want.

Cooking Instructions

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step 1

In a large pot or Dutch Oven, heat the Olive Oil (2 Tbsp) over medium-high heat. Add the Yellow Onion (1), Carrots (4), and Celery (3 stalks) and sauté until the vegetables are tender and the celery and onions are slightly translucent.

step 1 In a large pot or Dutch Oven, heat the Olive Oil (2 Tbsp) over medium-high heat. Add the Yellow Onion (1), Carrots (4), and Celery (3 stalks) and sauté until the vegetables are tender and the celery and onions are slightly translucent.

step 2

Stir in the Garlic (2 cloves) and heat through for one minute.

step 3

Add the diced Cooked Ham (2 cups), Diced Tomatoes (1 can), both cans of Great Northern Beans (2 cans), the Bay Leaf (1), Fresh Thyme (5 sprigs), and Chicken Stock (8 cups). Stir to combine and heat just to boiling. Add the rind of Parmigiano-Reggiano (to taste) if using.

step 3 Add the diced Cooked Ham (2 cups), Diced Tomatoes (1 can), both cans of Great Northern Beans (2 cans), the Bay Leaf (1), Fresh Thyme (5 sprigs), and Chicken Stock (8 cups). Stir to combine and heat just to boiling. Add the rind of Parmigiano-Reggiano (to taste) if using.

step 4

Stir in the Pearl Barley (1/2 cup) 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).

step 4 Stir in the Pearl Barley (1/2 cup) 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).

step 5

Add the Green Beans (2 cups) and cook for 5-6 minutes or until the beans are just tender. Remove from heat.

step 5 Add the Green Beans (2 cups) and cook for 5-6 minutes or until the beans are just tender. Remove from heat.

step 6

Roughly chop the Garlic (3 cloves) and transfer it to a mini prep food processor. Add the Fresh Basil Leaves (3 cups), Kosher Salt (1/2 tsp), Lemon (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Pulse several times, scraping down the sides as necessary until the basil is finely chopped.

step 6 Roughly chop the Garlic (3 cloves) and transfer it to a mini prep food processor. Add the Fresh Basil Leaves (3 cups), Kosher Salt (1/2 tsp), Lemon (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Pulse several times, scraping down the sides as necessary until the basil is finely chopped.

step 7

Add the Parmigiano-Reggiano (3/4 cup) and pulse to combine. Use the “drizzle” function on the food processor to add the Olive Oil (2 Tbsp) as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.

step 7 Add the Parmigiano-Reggiano (3/4 cup) and pulse to combine. Use the “drizzle” function on the food processor to add the Olive Oil (2 Tbsp) as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.

step 8

Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.

step 8 Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.

step 9

Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.

step 9 Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.

Tags

Beans & Legumes

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