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Herbed Barley Scotch Broth
Courtesy of National Barley Foods Council
Servings: 8
Prep Time: 15 Min. Cook Time: 75 Min. What you need:
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+ 2 leeks (white part only), thinly sliced
+ 2 cloves garlic, chopped + 2 lg. carrots, thinly sliced + 1 fennel bulb, quartered and thinly sliced + 1 stalk celery, thinly sliced + 1/2 lb. boneless lean lamb, cut into 1 in. cubes + 6 c. fat-free chicken broth + 1/2 c. pearl barley + 1 tsp. salt + 1/2 tsp. ground black pepper Herb bundle: + 6 sprigs thyme + 4 sprigs Italian parsley + 1 sprig rosemary What to do:
1. Spray large pot with non-stick cooking spray. Add leeks, garlic,
carrots, fennel and celery. Sauté over med.-high heat for 5 to 6 min., stirring until browned. Remove vegetables from pan and set aside. 2. Add lamb to pan; brown, stirring occasionally. Return vegetables to pan. Add broth, barley, salt, pepper and herb bundle. Cover and bring to a boil. Reduce heat and simmer for 1 hr. Remove herb bundle and serve in soup bowls. Recipe courtesy of National Barley Foods Council www.barleyfoods.org Nutritional information:
Calories: 156; Total Fat: 5g; Cholesterol: 15mg; Total Carbs: 18g; Fiber: 4g; Protein: 11g; Sodium: 464mg;
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