Do I need to soak barley before adding it to the soup?

No, you don't need to soak it beforehand because it will soak and absorb the flavors of the soup during the slow cooker process.

What goes well with ham soup?

I'd recommend something light like a salad or roasted veggie side. Try our Garden Salad or this Roasted Asparagus .

Isn't a leek just an onion?

It's not an onion, but it's in the onion family! They actually look most like a large scallion, and they have a much more mild flavor than their onion cousin.

Slow Cooker Ham Barley Soup with Spinach Pesto

Description

This slow cooker barley and ham soup with spinach pesto is the perfect vegetable-packed weeknight dinner of your dreams. It also has a make-ahead option that will make those busy mornings just that much easier! Plus, it’s on the list of Best of Healthy Seasonal Recipes so you know it’s good!

Ingredients

Units Scale

For the soup

8 cups low-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry thyme
1/2 cup barley
2 bay leaves, preferably fresh
2 cloves garlic, minced
2 cups diced smoked boneless ham, about 10 ounces
2 cups peeled and diced turnip, about 1 large
2 cups chopped leeks (see how to clean here)
1 1/2 cup diced carrots
1 1/2 cup diced celery

For the Pesto

1 large clove garlic, crushed and peeled
2 cups packed baby spinach
1/4 cup unsalted pepitas (pumpkin seeds)
1/4 cup finely shredded Asiago or Manchego cheese
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/4 cup finest quality extra-virgin olive oil

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Instructions

Make soup:

Whisk broth, tomato paste, paprika, sherry vinegar, salt, pepper and thyme in slow cooker insert. Add barley, bay leaf and garlic. Top with ham, turnip, leeks, carrots and celery. Cover and cook in the slow-cooker 4 hours on high or 8 hours on low.

Make Pesto:

Fit food processor with the steel blade attachment. Cover and turn on motor. Drop garlic through the feed tube and process until minced. Remove lid and add spinach, pepitas, Asiago or Manchego, lemon zest and salt. Process until ground. While motor is running, drizzle the oil through the feed tube and continue processing until the paste is evenly moist, scraping down sides if necessary.
Remove bay leaves before serving. Serve soup topped with a dollop of pesto.

Notes

25 mg Cholesterol, 0 g Added Sugars

To make ahead, place ingredients in slow-cooker insert and refrigerate overnight. Because the insert will be cold, you’ll need to add 1 hour to the cooking time.

Prep Time: 45 minutes
Cook Time: 8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 2 cups soup and 2 Tablespoons pistou
Calories: 305
Sugar: 6 g
Sodium: 657 mg
Fat: 19 g
Saturated Fat: 4 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 20 g