Barley Soup

• 1 cups of barley
• 1/2 lb of ham hocks
• 1 carrots cut in about 2 inch pieces
• 1 parsnip
• 2 cloves of garlic, minced
• 1 tbsp of pesto
• 2 tbsp of good olive oil
• salt and pepper
• 1 cup of chicken or beef stock
• water
• optional kidney beans

1. Wash the barley a few times and put in a pot with stock and some water. Add ham hock's, carrots and parsnip/celery root and garlic. Season with salt and pepper and bring to a boil.
2. Add olive oil and pesto and add some more water if needed.
3. Cook on simmer for about 30 to 40 minutes. I don't like to let barley get too soft so I often check it and adjust my cooking time as well as how much liquid it's needed.
4. For added protein, add a half of a can of kidney beans in for the last 10 minutes, which makes it even more hearty.

barley, ham hocks, carrots, parsnip, garlic, pesto, olive oil, salt, chicken, water, kidney beans

Taken from www.epicurious.com/recipes/member/views/barley-soup-51501411 (may not work)