Barley, Red Bean, and Spinach Soup | RICARDO

Ingredients

• 4 ham hocks, rind removed
• 4 slices bacon, cut in half
• 1 tablespoon (15 ml) butter
• 10 cups (2.5 litres) water
• 2 carrots, peeled and cut into chunks
• 2 stalks celery, cut into chunks
• 1 onion, peeled and quartered
• 2 bay leaves
• 1 teaspoon (5 ml) black peppercorns
• 1 leek, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) butter
• 2 carrots, cut into 1/4-inch (1/2-cm) thick slices
• 1 can 19 oz (540 ml) red kidney beans, rinsed and drained
• 1/2 cup (125 ml) pearl barley, rinsed and drained
• 6 cups (1.5 litres) baby spinach
• Salt and pepper