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Prep Time: Cook Time: Total Time:
1 lb. ground lamb
1 medium onion, chopped
2 stalks celery, chopped
¾ cup Quick barley
1 15 ½ oz. can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini cut in bite size pieces
8 – 10 oz. frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
¼ teaspoon thyme
¼ teaspoon Greek oregano
¼ cup dried parsley
Salt and pepper to taste
In a large pot, brown lamb, onion and celery only until lamb is no longer pink. Drain off fat. Add tomatoes, garlic, bay leaf and broth. Bring to a boil. Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley. Then reduce to simmer for 30 minutes. Salt and pepper to taste. Serve with toasted pita bread triangles.
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Olga's Kitchen Peasant Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 lb. ground lamb
1 medium onion, chopped
2 stalks celery, chopped
¾ cup Quick barley
1 15 ½ oz. can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini cut in bite size pieces
8 – 10 oz. frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
¼ teaspoon thyme
¼ teaspoon Greek oregano
¼ cup dried parsley
Salt and pepper to taste
In a large pot, brown lamb, onion and celery only until lamb is no longer pink. Drain off fat. Add tomatoes, garlic, bay leaf and broth. Bring to a boil. Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley. Then reduce to simmer for 30 minutes. Salt and pepper to taste. Serve with toasted pita bread triangles.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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