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Source: America's Favorite Food Associations

Southwest Lamb Barley Soup
This soup has the perfect combination of spices!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 15-30 minutes
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3/4 pound lamb shoulder, fresh, cut into 1/2-inch cubes
1 tablespoon oil
1/2 cup green onions, chopped, include tops
2 garlic cloves, minced
1/2 teaspoon cumin
3 dashes hot pepper sauce
4 cups water
1 tablespoon instant chicken broth mix
1 can (14.5 oz.) Mexican-style tomatoes, and juice broken up
2 cups frozen corn
1/3 cup quick-cooking barley
2 tablespoon chopped fresh parsley or cilantro
corn chips, coarsely crushed for topping (optional)

In 4-quart saucepan, heat oil and sauté lamb, onion, and garlic until lamb is no longer pink. Add cumin, hot pepper sauce, water, bouillon, tomatoes, juice and barley. Simmer 15 minutes. Stir in corn and simmer for 10 more minutes. Stir in parsley or cilantro and serve. You may top with crushed corn chips. This may also be combined and then placed in a slow cooker on low for 4 to 6 hours.

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