Herbed Barley Scotch Broth
Courtesy of National Barley Foods Council
Servings: 8
Prep Time: 15 Min.
Cook Time: 75 Min.
What you need:
* 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
Nutritional information:
Calories: 156;   Total Fat: 5g;   Cholesterol: 15mg;   Total Carbs: 18g;   Fiber: 4g;   Protein: 11g;   Sodium: 464mg;  
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