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Slow Cooked Lamb and Barley Vegetable Soup
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 6 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 221.2
Total Carbs 18.3 g
Dietary Fiber 2.9 g
Sugars 4.6 g
Total Fat 5.4 g
Saturated Fat 1.9 g
Unsaturated Fat 0.5 g
Potassium 519.2 mg
Protein 23.0 g
Sodium 389.5 mg
Dietary Exchanges
, 2 Vegetables , 2 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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