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  • 17 Bean Barley Soup Flavored with Smoked Ham Hocks and Spices

    1 vote
    Prep time:
    Cook time:
    Servings: 6-8
    by Vivien
    32 recipes
    >
    Hearty comfort food with Southern/Asian influences --17 bean and barley soup flavored with smoked ham hocks, herbs, smoked paprika, fresh ginger and Asian sauces

    Ingredients

    • 1 16-oz. bag 17 Bean and Barley Mix (Trader Joe’s) or any bean mixture
    • 2- 32 oz vegetable broth
    • 1 can (28 oz) diced Italian tomatoes with basil, garlic, and oregano
    • ¾ cup red onion chopped
    • 1 ¼ cups celery chopped
    • 1 ¼ cup chopped carrot
    • 1 Tablespoon sugar
    • 2 cloves garlic minced
    • 3 Tablespoons olive oil
    • 1 ½ inches peeled fresh ginger finely chopped
    • ¾ cup chopped red bell pepper
    • 2 medium potatoes Yukon gold, peeled and diced
    • 4 medium sized smoked ham hocks (slightly less than 2 pounds
    • 1 tablespoon herbes de provence (optional)
    • 1 teaspoon dried thyme
    • fresh basil shredded 3 tablespoons or 1 teaspoon dried
    • ½ teaspoon sage or 5-6 leaves fresh sage, chopped
    • 1 ½ teaspoon smoked paprika
    • 1 Tablespoon dark low salt soy sauce
    • 2-½ Tablespoons -3 Tablespoons of fish sauce (Note: Fish sauce is available in most Asian stores. My preferred brands are: Three Crabs Brand Fish Sauce or Flying Lion or Thai Kitchen Fish Sauce

    Directions

    1. Rinse and soak barley and bean mix overnight in water (water level about 1 inch above mix) and discard the water.
    2. In a small pan, heat the olive oil and saute onions, celery, potatoes, carrots, red pepper garlic, and ginger in the pan and add the ham hocks until vegetables are soft.
    3. Transfer vegetables to a large slow cooker and add bean/barley mix, vegetable broth, tomatoes, thyme, herbes de provence, basil, sage, smoked paprika, and sugar. Simmer on high for 5-6 hours. May add additional broth or water while soup is simmering depending on whether you want a thinner soup.
    4. In the last hour before serving, add seasonings to taste—fish sauce and pepper. Add salt last (since the fish sauce will already add a salty flavor).
    5. Note: If concerned about the fatty content in ham hocks, before serving, take out the ham hocks and serve soup separately with hot crusty bread.

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