Lamb Barley Soup
From pamela 17 years ago
- 45 minutes to make
- Serves 8
A very flexable dish perfect for cold weather. The lamb and veggies are cooked in a beef broth along with barley. Hearty enough to serve as a main course.
Ingredients
- 1 pound ground lamb shopping list
- 1/2 large onion, diced shopping list
- 4 medium carrots, diced shopping list
- 3 stalks celery, chopped shopping list
- 1 (10.75 oz) can condensed tomato soup shopping list
- 1 (28 oz) can diced tomatoes, liquid removed shopping list
- 3 (10.5 oz) cans beef consommé shopping list
- 2 cups water shopping list
- 1/2 tsp chili powder shopping list
- 1/2 cup barley shopping list
- 1/2 tsp ground black pepper shopping list
How to make it
- Add the lamb and onion to a large soup pot. Cook, over a medium heat, and stir until the lamb has browned and crumbled. Drain the excess grease (if any) then mix in the tomato soup, tomatoes, consommé, and water. Stir in the carrots, celery, and barley, then season with chili powder and pepper. Simmer over a medium heat for 45 minutes, then serve.
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