Ham, Barley and Kale Soup
10 cups low sodium chicken stock
1 leftover baked ham bone, with some meat (about 2-3 lbs)
1 1/2 cups diced carrots (about 2 medium carrots)
1 1/2 cup diced celery (about 3 stalks)
1 cup pearl barley, rinsed
freshly ground black pepper
4 stalks Tuscan kale (also known as lacinato kale or dinosaur kale), trimmed and chopped
1 tablespoon sherry vinegar
In a Dutch oven or large pot, place the chicken stock and ham bone over medium high heat and bring to a boil. Lower heat to a simmer, cover, and cook for about 15 minutes.
Stir in the carrots, celery and barley and season to taste with salt and pepper. Continue cooking, stirring occasionally, for about 30 minutes, or until the barley is just starting to soften.
Retrieve the ham bone and remove the meat from the bone. Chop the meat into 1/2 inch pieces and return to the soup. Discard the ham bone.
Stir in the kale and sherry vinegar and cook for about 10-15 minutes longer, or until the barley is fully cooked. Season to taste with salt and pepper. Serve immediately.</p>