Lamb Soup With Barley And Vegetables Recipes

LAMB, BARLEY AND VEGETABLE SOUP

Steps:

• Put all the vegetables into the slow cooker.
• Pour over the stock & tomatoes, mix together.
• Add in the bay leaves. rosemary and barley.
• Push in the shanks.
• Cover and set to cook on low for 8 hours.
• Remove shanks, shred meat from bones.
• Return meat to slow cooker and stir through.
• Season to taste.

LAMB AND BARLEY SOUP

Steps:

• 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.

LAMB AND BARLEY SOUP

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.