Karen Monath is a culinary instructor and the Interim Director of Tri-C's Hospitality Management Program. Karen shared an old Croation recipe for a hearty and satisfying winter soup with Fox 8's Stefani Schaefer.
Click here to learn more about Tri-C's Hospitality Management & Culinary Arts Program.
HAM BEAN AND BARLEY SOUP
(An Old Croatian Recipe)
1 Ham Bone with meat
½ c. Barley – soak in water in the refrigerator the night before making soup
1 Onion - diced
1 clove Garlic - minced
1 cn. Kidney beans with liquid
1 gallon water
8 oz. melted whole butter or ham fat
8 oz. flour
Salt and black pepper to taste
- Place bone, onion, garlic and barley in soup pot with water.
- Simmer until Barley is cooked – removing scum created by barley
- Remove ham bone to cool – take meat off bone and dice to put into soup
- Add 1 can of kidney beans with liquid. Cook 10 minutes
- Add diced ham
- Make a brown roux (Zofric or zapreska) by combining the melted butter or ham fat and the flour. Cook until the roux looks like thick wet sand. Add some of the simmering liquid from the soup to the roux and make a smooth paste. Cook paste till lightly browned and smells nutty. Add to soup and whisk to thicken.
- Simmer soup for 30 more minutes
- Salt and pepper to taste
**Barley is a very good source of manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.
**Ham is a good source of protein, copper, iron, potassium, magnesium, vitamin B6, vitamin B12, vitamin C, selenium, zinc, thiamin, niacin and riboflavin. And, according to the USDA, a 1 oz. serving of ham contains less cholesterol than 1 oz. serving of chicken.