Leftover Leg Of Lamb Stew - cooking recipe

Ingredients

12 cups water
leg of lamb, bone
3 beef bouillon cubes
1 1/2 cups barley
2 cups baby carrots
2 cups frozen peas
1 cup chopped celery
1/4 cup green bell pepper
1/2 medium onion
1/2 tablespoon minced garlic
12 ounces lamb (what ever you have leftover)
1/4 tablespoon savory
1/4 tablespoon thyme
1/2 tablespoon salt
fresh ground pepper
1 1/2 cups condensed cream of mushroom soup
2 tablespoons balsamic vinegar

Preparation

In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
Serve with a fresh sprig of parsley and peasant bread. YUM YUM!