Prep 20 mins
Cook 10 hrs
One of my most favorite hearty, heart warming soups converted for crockpot cooking.
- 2 lbs lamb, diced
- 1⁄2 cup pearl barley
- 1 large onion, chopped
- 4 celery ribs, sliced
- 4 carrots, chopped
- 1 cup diced rutabaga
- 8 cups water
- 4 beef bouillon cubes
- 2 bay leaves
- 1⁄4 teaspoon black pepper
- Combine all ingredients in a crockpot.
- Cover and cook on low 8-10 hours or cook on high 5-6 hours.
I made this last weekend and it was awesome. I substituted parsnips instead of rutabega, and added some potatoes. Thanks for the recipe!
Very good! We used leftover lamb - I think it may have been more than 2 pounds but skipped the bay leaves (out of). Thanks for sharing!
This was a nice easy way to make a nice hardy soup. I used beef instead of lamb as that was what I had on hand. Thanks Lorac