Barley Soup

Submitted by Joanne Carroccio

Adapted from “Like Grandma Used to Make.” I use left-over from leg of lamb or buy lamb shanks and make broth using lamb from the shanks. Grandma and Grandpa Carroccio and Uncle John and Aunt Dorothy enjoy this soup.

Ingredients

3 1/2 cups of low-sodium beef or lamb broth
12 oz. of fresh green or wax beans, trimmed and cut into bite size pieces (or frozen cut)
1 large potato, peeled and cubed
1 large yellow onion, chopped
2 large carrots, sliced
3 bay leaves
1/4 tsp. each of salt and pepper
2 cups of bite-sized pieces cooked lamb
1 can of low-sodium tomatoes, undrained and cut up
1/2 cup of quick-cooking barley
1 tsp. of dried rosemary leaves

Directions

1. In a large saucepan, combine the broth, green beans, potato, onion, carrots, bay leaves, salt, and pepper

2. Bring to a boil

3. Lower the heat and simmer, covered, for about 20 minutes or until vegetables are almost tender

4. Stir in the lamp, tomatoes, barley, and rosemary

5. Bring to a boil and then lower the heat and simmer for 15 minutes or until barley is tender

6. Discard bay leaves and serve

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