Lamb and Barley Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs lamb stew meat, with bones (neck bones)
- 2 cups water
- 5 cups beef broth
- 1 bay leaf
- 1 1⁄2 stalks celery, 1/2-inch dice
- 1 large carrot, peeled and cut into 1/2-inch dice
- 1 turnip, peeled and cut into 1/2-inch dice
- 1 onion, diced
- 1 leek, white and light green part only, cut into 1/4-inch slices
- 1⁄4 teaspoon dried thyme
- 1⁄2 cup barley
- salt
- pepper
- garlic powder
directions
- Season the lamb with salt, pepper and garlic powder.
- Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
- Put the beef broth, water, bay leaf and lamb into a soup pot.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
- Return the meat to the pot and add the vegetables, barley and thyme.
- Cover and simmer for 1 hour.
- Add salt and pepper to taste.
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