Ingredients
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1 lb ground lamb
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1 medium onion, chopped
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2 stalks celery, chopped
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3/4 cup quick-cooking barley
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1 (15 1/2 ounce) can diced tomatoes
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5 cups vegetable broth
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2 garlic cloves, diced
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2 small zucchini, diced
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10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
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1 large bay leaf
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1/4 teaspoon thyme
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1/4 teaspoon Greek oregano
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1/4 cup dried parsley
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salt and pepper
Instructions
- In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
- Drain off fat.
- Add tomatoes, garlic, bay leaf and broth.
- Bring to a boil.
- Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
- Then reduce to simmer for 30 minutes.
- Salt and pepper to taste.
- Serve with toasted pita bread triangles.