Herbed Barley Scotch Broth

Herbed Barley Scotch Broth

Courtesy of National Barley Foods Council 8 Servings • 15 Min. Prep Time • 75 Min. Cook Time


2 leeks (white part only), thinly sliced
2 cloves garlic, chopped
2 lg. carrots, thinly sliced
1 fennel bulb, quartered and thinly sliced
1 stalk celery, thinly sliced
1/2 lb. boneless lean lamb, cut into 1 in. cubes
6 c. fat-free chicken broth
1/2 c. pearl barley
1 tsp. salt
1/2 tsp. ground black pepper

Herb bundle:
6 sprigs thyme
4 sprigs Italian parsley
1 sprig rosemary


1. Spray large pot with non-stick cooking spray. Add leeks, garlic,

carrots, fennel and celery. Sauté over med.-high heat for 5 to 6 min., stirring until browned. Remove vegetables from pan and set aside.

2. 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 hr. Remove herb bundle and serve in soup bowls.

Recipe courtesy of National Barley Foods Council



Calories: 156; Total Fat: 5g; Cholesterol: 15mg; Total Carbs: 18g; Fiber: 4g; Protein: 11g; Sodium: 464mg;