2 leeks (white part only), thinly sliced 2 cloves garlic, chopped 2 lg. carrots, thinly sliced 1 fennel bulb, quartered and thinly sliced 1 stalk celery, thinly sliced 1/2 lb. boneless lean lamb, cut into 1 in. cubes 6 c. fat-free chicken broth 1/2 c. pearl barley 1 tsp. salt 1/2 tsp. ground black pepper
Herb bundle: 6 sprigs thyme 4 sprigs Italian parsley 1 sprig rosemary
What to do:
1. Spray large pot with non-stick cooking spray. Add leeks, garlic, carrots, fennel and celery. Sauté over med.-high heat for 5 to 6 min., stirring until browned. Remove vegetables from pan and set aside. 2. Add lamb to pan; brown, stirring occasionally. Return vegetables to pan. Add broth, barley, salt, pepper and herb bundle. Cover and bring to a boil. Reduce heat and simmer for 1 hr. Remove herb bundle and serve in soup bowls.
Recipe courtesy of National Barley Foods Council www.barleyfoods.org
