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Nonstick cooking spray
2 leeks, thinly sliced, white part only
2 cloves garlic, chopped
2 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
Herb bundle: 6 sprigs thyme, 4 sprigs Italian parsley and 1 sprig rosemary
Spray inside of large soup pot with nonstick 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.
Recipe courtesy of the National Barley Foods Council. For more recipes and information about barley, visit www.barleyfoods.org.