Hearty Lamb and Barley Soup

Ingredients

Lamb, cubed

1.5 pounds

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Bay leaf

1

Beef broth

6 cups

Garlic, minced

4 cloves

Onion, diced

1 large

Celery, diced

2 stalks

Carrots, diced

2 large

Barley, rinsed

1 cup

Olive oil

2 tablespoons

Instructions

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed lamb and brown on all sides for about 5-7 minutes. Once browned, remove the lamb from the pot and set aside.
2. In the same pot, add a little more olive oil if needed. Then add the diced carrots, celery, onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
3. Return the browned lamb to the pot. Stir in the rinsed barley, beef broth, bay leaf, salt, and pepper. Mix well to combine all ingredients.
4. Bring the soup to a vigorous boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and the barley is cooked through, stirring occasionally.
5. Once cooked, remove the bay leaf. Taste the soup, adjusting seasoning with additional salt and pepper if necessary. Serve hot and enjoy!