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Lamb and Barley Soup: Date Added: 5 Jan 2011
Listed in: Soup
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Ground beef or ground poultry can substitute for the lamb and you can substitute carrots for the parsnips but I highly recommend you use the parsnips, they add a sweet, unique flavor.

Makes six servings

1 pound ground lamb
2 medium onions chopped
1 garlic clove chopped
1 26 oz can tomatoes
1/2 cup barley
1/4 cup parsley, minced
2 cups chopped celery
6 medium parsnips about 1 pound peeled and chopped into 1/2 inch pieces
4 cups beef or vegetable broth or water.
2 tsp salt
1/4 tsp pepper
1 bay leaf

Cooking Instructions

1. In a Dutch oven or heavy soup pot, cook the lamb, onions, and garlic until meat is browned, break up any large lumps and drain off fat once cooked.
2. Add all remaining ingredients plus 4 cups broth or water. Bring just to a boil, reduce heat, cover and simmer about 60 minutes or until barley is tender. It can also be finished in a 350 degree oven instead of the stove top, use the oven and the oven's kitchen timer when you won't be home to watch the soup.
Nutrition per serving: Calories 297, Fat 6.5 g, Saturated Fat 2.2 g, Cholesterol 68 mg, Sodium 888 mg, Carbohydrate 34.7 g, Fiber 9.2 g, Sugar 9.3 g, Protein 25.9 g.

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