Peasant Soup
I've been eating this hearty soul warming soup for years at Olga's Kitchen (a reataurant chain in Detroit area) - filled with lamb, beef, veggies and soul! Olga's serves this soup with these addictive seasoned baked pita triangles called snackers and a cream cheese, swiss cheese and almond spread.
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1 lbs. ground lamb
- 1/2 lbs. ground beef (80/20)
- 1 medium onion chopped
- 2 large carrots chopped into bite size pieces
- 2 stalks celery chopped
- 3/4 cup frozen peas
- 1 small zucchini sliced into bite size pieces
- 3 cloves garlic chopped
- 3/4 cup quick cook barley
- 2 large bay leaves
- 1/2 t. fresh tyme rough chopped
- 1/4 t. Greek oregano (if you can't fine, Italian will do just fine)
- 1/4 cup freh parsley chopped
- 4 cups vegetable broth
- 1 15.5 oz can diced tomatoes
- 2 T tomato paste (I use the tube version and just squeeze in)
Ingredients
|
|
Instructions
- In a large pot brown the lamb, beef, along with the onions, carrots and celery and cook until the meats are no longer pink, season with 1 t. salt and 1/2 t. black pepper. Drain the fat. Add the broth, soup, diced tomatoes, tomato paste, green beans, barley, zucchini, thyme, oregano and bay leaves. Cook for10 minutes, turn heat to low and simmer for 20 minutes add the frozen peas and parsley during the last 5 minutes. Season to taste and enjoy!
Share this Recipe
