Ham And Barley Soup

• 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

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

celery stalks, carrots, onions, mushrooms, olive oil, ham bone, barley, thyme, salt, pepper, tomatoes, frozen italian green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432990 (may not work)