Source: dLife

Hearty winter soup with lamb, mushrooms, parsnips, and barley.

Servings

1.5 lb Lamb, stew meat, lean, raw, 1/4" trim , cut into 1-inch pieces
2 cup fresh mushroom slices
0.5 cup Barley, fine, dry
1 cup fresh chopped onion
1 medium carrots , cut into 1/2-inch pieces
1 cup fresh sliced parsnip , peeled and cut into 1/2-inch pieces
14.5 oz Tomatoes, stewed, Italian recipe, canned , undrained
2 medium garlic cloves , minced
1 tsp dried marjoram , crushed
0.5 tsp salt
0.25 tsp black pepper
1 bay leaf
4 cup fat free unsalted beef broth

1 Remove excess fat from meat. In a 3 1/2- to 6-quart slow cooker place meat, mushrooms, barley, onion, carrot, parsnip, undrained tomatoes, garlic, marjoram, salt, pepper, and bay leaf. Pour broth over all.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove and discard bay leaf and enjoy.

You can substitute beef or pork for lamb.