Lamb and Barley Soup
Rosemary and lamb always make a tasty pair. Here, they’re matched with nutritious barley for a delicious hearty soup.
Makes 8 servings
Prep Time:25 min
Total Time:1 hr 20 min
Ease of Preparation: Easy
1 tablespoon olive oil
1 pound lamb cubes, cut into bite-size pieces
1 small onion, chopped
2 carrots, chopped
4 celery ribs, chopped
1 garlic clove, minced
7 cups reduced-sodium chicken broth (112 oz)
2 tablespoons tomato paste (optional)
2/3 cup hulled or regular barley
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1. Heat the oil in a large soup pot over low heat. Add the lamb and cook, stirring frequently, until browned all over, 3 to 5 minutes. Remove to a plate. Stir the onion, carrots, celery, and garlic into the pot. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
2. Return the lamb to the pot and add the broth. Bring to a simmer and add the tomato paste (if using), barley, rosemary, oregano, and pepper. Partially cover and cook until the barley is tender-chewy, 45 to 55 minutes. Skim fat from the surface of the soup if necessary.
Nutritional Notes: Calories 170; Fat 5g (Sat 1 1/2g, Trans 0g); Cholesterol 30mg; Sodium 560mg; Carbohydrate 17g; Fiber 4g; Protein 15g
Nutritional bonus: Vitamin A 40%; Iron 10%