back to top

Recipe of the Week: Lamb Barley Soup

by Leigh Sackett

Life can be so unpredictable! Have you ever felt that you have no idea AT ALL what the VERY next day will bring? This message can be a positive one, for life brings great surprises but it can also, of course, bring great heartache. Regardless of whether these surprises turn out to be positive or negative we often still feel like we are on shaky ground – we don’t want to hear that word – UNPREDICTABLE! Yikes!

When I think of life’s unpredictable nature I begin to think of NATURE itself. I believe God sends us messages through all sorts of things (like nature) that reveal the truths of life to us. I smile when I see the weather that comes with the month of March – so unpredictable and wild. I thank God for the reminder that this glorious month gives – life can be windy and haphazard one day and calm and warm the next. The expression “What a difference a day makes” comes to mind.

The earthquake last year made me think literally – we ARE on shaky ground! This could all fall out from underneath us at any moment. How foolish we are to believe the ground will always sustain us!

If I did not believe in the God of the Bible all this would terrify me but then again, even when I did not know who God was in my life I was trusting it would all be ok, so maybe I always knew He was there even if I did not know His face. I believe His great power makes Him a presence in our lives even when we try to turn away from it.

I know that the days to come will be what they will be. That can sound ominous; UNLESS you know what it will be and always has been is God’s. I can trust the days of March in my life – the storms and the warmth; the Lion and the Lamb. He is there in it all. The future is His.

This Lamb soup recipe will keep you warm on those Lion days of March. Add more veggies to it if you wish, be creative! Also the ground lamb can be substituted with lamb chops cut into small pieces. ENJOY!

1 pound ground lamb

1/2 large onion, chopped

1 (28 ounce) can diced tomatoes, drained

2 cups water

3 (10.5 ounce) cans beef consomme

1 (10.75 ounce) can condensed tomato soup

4 medium carrots, chopped

3 stalks celery, chopped

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 cup barley

-Place the lamb and onion into a large soup pot over medium heat.

-Cook and stir until the lamb is browned and crumbled. Drain excess grease if any.

-Stir in the tomatoes, water, consomme, and tomato soup.

-Add the carrots, celery, and barley, and season with chili powder and pepper.

-Simmer over medium heat for 45 minutes.

Latest Articles

- Advertisement -Fox Radio CBS Sports Radio Advertisement

Latest Articles

- Advertisement -Fox Radio CBS Sports Radio Advertisement

Related Articles