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Hearty Lamb and Barley Soup

This is a very thick soup, almost more akin to a stew. However, either way, it is delicious — warming and nourishing for a chilly evening. Barley and lamb are perfect partners and we love the freshness added by the green beans. We made a fire, found a great episode of Foyle’s War (a BBC series we adore) to watch, sat with our soup bowls by the hearth and enjoyed a thoroughly wonderful evening!

Hearty Lamb and Barley Soup

1 tsp. olive oil
2 lbs. lamb, cut into small pieces
½ large onion
3½ oz. pearl barley (½ cup)
22 oz. mixed root vegetables, cubed (we used 3 carrots, 3 parsnips, and 1 large potato)
2 tsp. Worcestershire sauce
4 cups lamb or beef broth
2 sprigs fresh thyme
3½ oz. green beans, trimmed and chopped (1 cup)

Heat the oil in a soup pot over a medium heat. Season the lamb and add to the pot, cooking for a few minutes until browned. Add the onion and cook for 5 minutes, then stir in the barley and cook for a few minutes more. Toss in the vegetables, Worcestershire sauce, broth, and thyme. Bring to a boil, reduce the heat, cover and simmer for 30-40 minutes, or until the barley is tender. Add the green beans and simmer 3-4 minutes more, until they are tender. Check seasonings and serve with a green salad and crusty bread.

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