Ski Lodge Lamb 'N Tomato Soup - cooking recipe

Ingredients

2 Tbsp. oil
1 lb. lamb shoulder, cubed
1 onion, chopped
6 c. beef broth (homemade or canned)
2 c. tomato sauce
1/2 c. pearled barley
1/4 tsp. oregano
salt and fresh black pepper to taste

Preparation

Heat oil in skillet and brown lamb, turning often.
Remove cubes and place in slow cooker.
Saute onion in skillet, stirring until onion is translucent, but not brown.
Add all other ingredients to slow cooker.
Cover pot.
Set on low.
Cook 6 to 8 hours or until lamb and barley are tender.
Serves 8 to 10.