This is a print preview of "Ruth's Barley And White Bean Soup" recipe.

Ruth's Barley And White Bean Soup Recipe
by Global Cookbook

Ruth's Barley And White Bean Soup
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  Servings: 6


  • 1/2 c. Small white beans -- rinsed
  •     And liquid removed
  • 8 c. Water
  • 2 Tbsp. Butter
  • 1 sm Onion -- finely minced
  • 2 x Leeks -- rinsed and sliced
  • 1/3 c. Pearl barley
  • 1 x Clove garlic -- chopped
  • 1 stalk celery -- finely
  •     Minced
  • 1 med Carrot -- shredded
  • 2 x Ham hocks (about 2 lbs) --
  •     Smoked
  • 1 x Bay leaf
  • 1/8 tsp White pepper
  • 1 c. Lowfat milk
  •     Salt (optional)
  •     Minced parsley (for Garnish)


  1. In a medium saucepan bring beans and 2 c. of the water to a boil; boil for 2 min. Remove from heat, cover, and let stand for 1 hour.
  2. In a 5 1/2- to 6-qt kettle or possibly Dutch oven, heat butter. In it cook onion, leeks, and barley till onion is transparent. Stir in garlic, celery, and carrot and cook 2 to 3 min. Add in ham hocks (or possibly ham bone), remaining 6 c. water, beans and their liquid, bay leaf, and pepper.
  3. Bring to a boil, cover, reduce heat and simmer till meat separates easily from bone (2 1/2 to 3 hrs). Remove ham hocks or possibly ham bone; when they are cold sufficient to handle remove and throw away bones and skin. Throw away bay leaf. Return meat in chunks to the soup.
  4. Gradually stir in lowfat milk and reheat to serving temperature (don't boil).
  5. Salt to taste. Sprinkle each portion with parsley or possibly chives, and serve.