Ham Mushroom Barley Soup
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Ingredients1 h servings 361 cals
Original recipe yields 4 servings
- Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.
- Cook's Notes:
- This soup can be made ahead of time and stored in the freezer.
- This recipe is a great way to use up leftover ham.
Per Serving: 361 calories; 15 g fat; 39.3 g carbohydrates; 20.6 g protein; 51 mg cholesterol; 2103 mg sodium. Full nutrition
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