Barley, Red Bean, and Spinach Soup
Barley, Red Bean, and Spinach Soup
Ingredients
- 4 ham hocks, rind removed
- 4 slices bacon, cut in half
- 1 tablespoon (15 ml) butter
- 10 cups (2.5 litres) water
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, cut into chunks
- 1 onion, peeled and quartered
- 2 bay leaves
- 1 teaspoon (5 ml) black peppercorns
- 1 leek, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 2 carrots, cut into 1/4-inch (1/2-cm) thick slices
- 1 can 19 oz (540 ml) red kidney beans, rinsed and drained
- 1/2 cup (125 ml) pearl barley, rinsed and drained
- 6 cups (1.5 litres) baby spinach
- Salt and pepper
Instructions
- In a large pot, brown the ham hocks and bacon in the butter. Add the remaining ingredients and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until meat is tender.
- Remove the ham hocks and let cool on a plate. Remove and shred the meat from the hocks. Set aside. Strain the broth through a sieve. Discard the vegetables and bacon. You will need 2 litres (8 cups). Set aside.
Barley, Red Bean, and Spinach Soup