How To Make Leftover Lamb and Barley Soup Recipe
Warm and comforting soup made with leftover lamb and healthy barley grains.
Serves:
Ingredients
- 1/2 cup of barley
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of low-sodium chicken broth
- 1 cup of cooked lamb, shredded
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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Rinse barley and set aside.
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, garlic, and thyme to a pot and sauté for 5-7 minutes until they’re soft.
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Pour in diced tomatoes, chicken broth and barley grains; bring to a boil.
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Reduce heat, cover and simmer until barley and veggies are tender, approximately 1 hour.
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Add cooked shredded lamb and cook an additional 10-15 minutes until warmed through.
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Season with salt and pepper to taste.
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Ladle into bowls and garnish with chopped parsley.
Nutrition
- Calories : 226kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 38mg
- Sodium : 334mg
- Total Carbohydrates : 29g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 16g
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