Instructions: Cut celery into 1/4" slices. Cut carrots into 1 1/2" by 1/2" pieces; dice onions. Peel and cut turnips into 1/2" chunks; thickly slice mushrooms.

In 8-quart Dutch oven over medium-high heat, in 2 tablespoons salad oil, brown celery, carrots, and onions. With slotted spoon, remove mixture to bowl.

In same Dutch oven in 2 more tablespoons salad oil, brown turnips and mushrooms. Return carrot mixture; add ham bone, barley, thyme, salt, pepper,bouillon and 12 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours.

Cut meat from ham bone; discard bone. Cut meat into small pieces. Skim fat from soup. Return ham; add stewed tomatoes and beans; over high heat, heat to boiling. Cover and simmer on low 5 to 10 minutes until beans are tender.

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