Smoked Ham, Barley And Vegetable Soup - cooking recipe

Ingredients

10 cups canned low-sodium low-fat chicken broth
3 lbs smoked ham hocks
3/4 lb russet potato, peeled and diced (about 2 large)
1 (14 ounce) can diced tomatoes with juice
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
1 cup celery, chopped
2 teaspoons dried oregano
3/4 cup pearl barley, rinsed and drained
8 ounces fresh green beans, trimmed and cut into 1/2 inch pieces (optional)

Preparation

Bring broth and ham hocks to a boil over medium high heat.
Cover, reduce heat to medium-low, and simmer for 15 minutes.
Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
Season soup to taste with salt and pepper.