Saturday, October 3, 2009

Barley, Carrot and Ham Soup

Barley, Carrot and Ham Soup

8 c. fat-free reduced sodium chicken broth or water
2 cans Healthy Request cream of chicken soup
2 c. barley
1 lb. 96% fat-free ham, diced
6 carrots, sliced
1 onion, diced
1 clove garlic, minced
1 tsp. salt
pepper to taste

In a large saucepan, bring all ingredients slowly to a boil. With a skimmer or slotted spoon, skim any grayish matter that rises to the top. Cover and simmer gently for 45 minutes.
NOTE: You can make this in a 5 qt crockpot. Cook it for 6 hours.

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