large Dutch oven. Brown lamb shanks on all sides, about
Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.
Melt butter in large pan; add lamb, onions and celery and cook until lamb is lightly browned, stirring often.
Pour off most of the fat.
Add carrots, peas, bay leaves, barley, water, lemon juice, salt and pepper.
Cover and cook over low heat 45 minutes or until vegetables are tender, stirring often.
Add parsley. Serve piping hot.
Melt butter.
Add lamb, onions and celery.
Cook until lamb is light brown, stirring occasionally while cooking.
Pour off any fat.
Add some carrots, peas and potatoes and also bay leaves, barley, water, lemon juice, salt and pepper.
Cover and cook over low heat (275\u00b0) for about 45 minutes or until vegetables are done. Add parsley and mix well.
Serve while hot.
BEAN-BARLEY SOUP MIX: In a bowl combine
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
Soak the barley and beans separately in large
Place barley in a bowl, cover with
/2 hours or until barley is tender and beef is
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
For the lamb stock, heat 1 tbsp of
Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove lamb from pan.
Cook carrot, onion and garlic in same pan, stirring, for 3 mins, or until onion has softened. Return lamb to pan with tomatoes, stock, barley, thyme and 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 1 3/4 hours, or until lamb is tender. Season to taste and sprinkle with parsley.
Season the lamb with salt, pepper and garlic powder.
Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
Put the beef broth, water, bay leaf and lamb into a soup pot.
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
Return the meat to the pot and add the vegetables, barley and thyme.
Cover and simmer for 1 hour.
Add salt and pepper to taste.
Place lamb in a large pot and cover with cold water.
Add bay leaves and salt; bring to a boil.
Simmer briskly for for 2 hours.
In separate large stockpot, heat the olive oil.
Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
Simmer for 1 hour.
Remove from heat, and season with salt, pepper and lemon oil, to taste.
Serve immediately.
at and add pork or lamb. Saute for a few more
Place bone, water to cover, thyme, salt and garlic in a stock pot.
Bring to a boil and then simmer 1 hour.
Add onion, barley, carrots, beans, squash, potatoes and cayenne pepper.
Continue to simmer until vegetables are just tender, about 30 minutes.
Add orzo and cook another 10 to 12 minutes. Makes a big pot of flavorful soup.