 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A very flexable dish perfect for cold weather. The lamb and veggies are cooked in a beef broth along with barley. Hearty enough to serve as a main course. Ingredients:
1 pound ground lamb |
1/2 large onion, diced |
4 medium carrots, diced |
3 stalks celery, chopped |
1 (10.75 oz) can condensed tomato soup |
1 (28 oz) can diced tomatoes, liquid removed |
3 (10.5 oz) cans beef consomm |
2 cups water |
1/2 tsp chili powder |
1/2 cup barley |
1/2 tsp ground black pepper |
Directions:
1. Add the lamb and onion to a large soup pot. Cook, over a medium heat, and stir until the lamb has browned and crumbled. Drain the excess grease (if any) then mix in the tomato soup, tomatoes, consommé, and water. Stir in the carrots, celery, and barley, then season with chili powder and pepper. Simmer over a medium heat for 45 minutes, then serve.
|
|