Lamb and Barley Soup Recipe

Lamb and Barley Soup Recipe

  • 1 tablespoons vegetable oil
  • 2 1/2 pounds meaty lamb neck bones
  • 10 cups water
  • 1/2 small cabbage, chopped
  • 2 carrots, peeled, chopped
  • 1 large onion, chopped
  • 1/2 large rutabaga, peeled, chopped
  • 2/3 cup pearl barley, rinsed
  • 3 tablespoons instant beef bouillon granules
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Pinch of ground allspice
  1. Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; saut?? 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.
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