Lamb Barley Stoup

Every season I stock our daughter's freezer with a lamb soup or stew. Rachael Ray calls a thick soup or a thin stew a 'Stoup'. Thank you Rachael for this new wedge word. I make this at least four times a year and it is a bit different every time, and always wonderful. So, I will keep posting each. Use what you have (that's what I do) and enjoy comfort food!

Avoid prepared food with 70 or more (questionable?) ingredients. This has 12. Make your own.

1 large onion, peeled and diced

3 medium carrots, peeled and diced

4 stalks celery, diced

1-1/2 lb lamb (raw or leftover from a roast, I used the latter), diced 1/4-inch

3 cloves garlic, minced

2 Tbs fresh rosemary leaves, coarsely minced

1/4 cup pearled barley

1 15 oz can garbanzo beans, undrained

1 quart broth, chicken or beef, (I used home-made bone broth)

1 15 oz can petite diced tomatoes

1 large potato (I used Yukon Gold), diced just larger than 1/4-inch

2 cups green beans, sliced 1/2-inch (I used Trader Joe’s frozen, thawed)

Sauté the onion, carrot and celery in a dash of olive oil, in a large pot or Dutch oven. Cook for about 8-10 minutes over medium heat until the veggies begin to soften.

Add the lamb and cook until browned well. Add the rosemary and garlic and cook another 2-3 minutes.

Add the barley, beans, stock and tomatoes, and bring to a gentle boil. Reduce to a bare simmer, and cover. Cook for about 30 minutes, stirring every once in a while.

Add the potato and cook another 10 minutes, stirring once or twice. Add the green beans and cook another 5-7 minutes, just until crisp-tender.

Serves about 6-8.

Cook’s Notes: You can use any meat or grain to make this concoction. Make it with what you have and love and enjoy.

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