Lamb and Barley Scotch Broth
This hearty soup is great for lunch on a chilly day. It's also a perfect way to use leftover lamb.
Servings 6
Calories 180kcal
Ingredients
- 1 tbsp vegetable oil
- 2 ribs celery finely chopped
- 1 carrot finely chopped
- 1 large yellow onion finely chopped
- 1 cup leftover lamb roast, chopped
- 2 quarts lamb or beef broth
- 1½ quarts water
- ¾ cup pot barley
- 1 potato (medium-sized) peeled and diced
- 2 tbsp parsley finely chopped
- 2 bay leaves
- ½ tsp thyme
- 1 tsp Worcestershire or Tamarind Sauce
- ½ tsp pepper fresh ground
- ½ tsp salt
Instructions
- On medium heat, cook the celery, carrots and onion in oil under tender (about 8 to 10 mininutes). Stir frequently to avoid browning or scorching.
- Add all remaining ingredients, except potatoes, to a 4 quart pot.
- Bring to a boil, then simmer for 30 minutes.
- Add potatoes, then simmer for an additional 30 minutes.
Notes
If you have lamb bones, use them to make your broth first. Add 3 quarts water instead of the broth, the bones, thyme, bay leaves, pepper, salt and boil for about 1½ hours. Remove the bones and add the other ingredients following the recipe instructions above.