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Ingredients Jump to Instructions ↓

  1. 1 lb ground lamb

  2. 1 medium onion , chopped

  3. 2 stalks celery , chopped

  4. 3/4 cup quick-cooking barley

  5. 1 (15 1/2 ounce) can diced tomatoes

  6. 5 cups vegetable broth

  7. 2 garlic cloves , diced

  8. 2 small zucchini , diced

  9. 10 ounces frozen mixed vegetables (peas, carrots, beans, corn)

  10. 1 large bay leaf

  11. 1/4 teaspoon thyme

  12. 1/4 teaspoon Greek oregano

  13. 1/4 cup dried parsley

  14. salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, brown lamb, onion and celery only until lamb is no longer pink.

  2. Drain off fat.

  3. Add tomatoes, garlic, bay leaf and broth.

  4. Bring to a boil.

  5. Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.

  6. Then reduce to simmer for 30 minutes.

  7. Salt and pepper to taste.

  8. Serve with toasted pita bread triangles.

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