Recipe for Slow Cooker Potato and Ham Soup with Barley and Mushrooms

Makes 6 servings


1 lb red potatoes, cubed
1 lb fully cooked ham, cubed
6-8 oz mushrooms, sliced
1/2 cup pearl barley (not quick cooking)
2 tsp minced garlic
1 small onion, minced
5 cups water
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried basil
2 tsp beef bouillon granules or 1 tsp Shirley J beef bouillon
Salt and pepper to taste

1.  Combine potatoes, ham, mushrooms, barley, garlic, onion, water, bay leaf, thyme, basil and bouillon in a medium to large slow cooker.
2.  Cover and cook on LOW for 4-6 hours, until potatoes are tender and barley is cooked through.
3.  Remove bay leaf.  Salt and pepper to taste and add additional seasonings, if needed.

Review:
Talk about a loaded soup…potatoes, ham, mushrooms and barley.  This was a hearty but somewhat healthy recipe.  My family all actually really liked this and ate it until it was gone.  My husband and I looked at our kids slurping their bowls down and just had a small moment of “I’m so proud of our kids, they’re eating mushrooms and barley!”  It was awesome.  If you have leftover ham lying around this is a good recipe to use it with.  4 stars.