Ham Vegetable Barley Soup with Parmesan Cheese

Serves 8 in about 4 hours. Leftover meaty ham goes in first, and beans finishes the pot.

Ingredients

• Leftover meaty ham bone and meat (leave meat in large pieces)
• 1 lg onion, chopped
• 2 bay leaves
• 4 cloves garlic, minced
• 8 cups low sodium chicken broth
• 2 lg carrots, chopped
• 2 ribs celery, chopped
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon pepper
• ¾ cup pearl barley, rinsed
• 2 med russet potatoes, (cut in 1.5" pieces)
• ½ lb fresh green beans, (cut in 2" pieces)
• Grated parmesan cheese

Method

1. Stir in all ingredients to the crock, cover, and cook on Low for 7-8 hours or on High for 4-5 hours, or until the potatoes and carrots are tender.
2. Lift out the bay leaves and the ham bone and discard. Taste and add salt if you want it.
3. Garnish with grated parmesan cheese.
4. Plate with a nice crusty bread.

More slow cooker ideas are in the slow cooker collection.