Ham And Barley Soup - cooking recipe

Ingredients

4 celery stalks, sliced
4 carrots, cut into chunks
2 onions, diced
1 lb. turnips, cut into chunks
3/4 lb. mushrooms, thickly sliced
olive oil
1 ham bone with plenty of meat or 2 smoked ham hocks
1 c. barley
1 1/4 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
1 beef bouillon cube
1 (14 or 16 oz.) can stewed tomatoes
1 (9 oz.) pkg. frozen Italian green beans

Preparation

In large pot, brown celery, carrots and onions in 2 tablespoons oil.
Remove from pan.
Brown turnips and mushrooms in 2 more tablespoons oil.
Return carrot mixture.
Add ham bone, barley, thyme, salt, pepper, bouillon and 12 cups water to the pot; heat to boiling.
Reduce heat; cover and simmer for 1 1/2 hours.
Cut meat from bone and into small pieces.
Return ham; add stewed tomatoes and beans to pot.
Heat to boiling.
Cover; simmer on low 5 to 10 minutes, until beans are tender.
Serves 10.