Posted: November 28 2018 in Recipes


3 pounds VG smoked ham hock

10 cups chicken broth

3/4 pound russet potatoes, peeled and diced

1/14 ounce can diced tomatoes

2 medium carrots, peeled and chopped

1 medium onion, chopped

1 cup chopped celery

3/4 cup pearl barley, rinsed

2 teaspoons dried oregano

1 cup of fresh green beans, trimmed, cut into 1/2 inch pieces


  1. In  a large pot, add brother and ham hock and bring to boil
  2. Once at a boil, cover and reduce heat to simmer for 15 minutes
  3. Combine the diced potatoes, tomatoes, onions, carrots, celery, barley and oregano together
  4. Add the vegetables in the pot
  5. Bring to a boil
  6. Reduce the heat to medium-low, uncover and simmer for an hour or until meat and barley are tender
  7. With tongs, remove the ham hock from the soup
  8. Cut meat off bones and chop coarsely
  9. Add the meat back into the soup; discard the bones
  10. Include the greens, and put pot to a simmer for 15 minutes or until tender.
  11. Season soup to taste with salt and pepper.