Barley, Red Bean, and Spinach Soup
Barley, Red Bean, and Spinach Soup
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  • 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
  • Preparation
  • 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.
  • Description
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