Herbed Barley Scotch Broth
Recipe courtesy of the National Barley Foods Council.
2 leeks (white part only), thinly sliced
2 cloves garlic, chopped
2 large carrots, thinly sliced
1 fennel bulb, quartered and thinly sliced
1 stalk celery, thinly sliced
1/2 pound boneless lean lamb, cut into 1 inch cubes
6 cups fat-free chicken broth
1/2 cup pearl barley
1 teaspoon salt
1/2 teaspoon ground black pepper
6 sprigs thyme
4 sprigs Italian parsley
1 sprig rosemary
- Spray large pot with non-stick cooking spray. Add leeks, garlic,carrots, fennel and celery. Sauté over medium-high heat for 5 to 6 minutes, stirring until browned. Remove vegetables from pan and set aside.
- 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 hour.
- Remove herb bundle and serve in soup bowls.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 156; Total Fat: 5g; Cholesterol: 15mg; Total Carbs: 18g; Fiber: 4g; Protein: 11g; Sodium: 464mg.
Recipe and photograph courtesy of the National Barley Foods Council.