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Lamb and Barley Soup

LiveBetterAmerica Recipe by

Lamb and Barley Soup

Rosemary and lamb always make a natural and tasty pair. Here, they’re matched with nutritious barley. From Prevention Healthy Cooking. 8 servings

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  • Prep Time 25 min
  • Total Time 1 hr 20 min
  • Servings 0
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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 Progresso® reduced-sodium chicken broth (from two 32-ounce cartons)
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

Directions

  • 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.
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