Barley Swiss Chard And Lima Bean Soup

Serving Size : 1
Ingredients

for prepare Barley Swiss Chard And Lima Bean Soup

:

Amount	Measure	Ingredient - Preparation Method
1	cup	medium pearl barley
2		onions - chopped coarse
1	cup	chopped carrot
2	large	garlic cloves
2	tablespoons	olive oil
3	quarts	water - (12 cups)
1	quart	chicken broth - (4 cups)
2		smoked ham hocks
4		parsley sprigs
1	cup	chopped celery
1	pound	Swiss chard - washed well and
chopped coarse a10-ouncepackage frozen lima beans barley swiss chard and lima bean soup
1	teaspoon	dried basil - crumbled
1/2	teaspoon	dried thyme - crumbled

In a baking pan toast the barley in a preheated 375F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender. Makes about 15 cups, serving 6 as a main course. Gourmet November 1991

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