lamb soup

1 cup medium pearl barley
3-4 lamb neck bones with meat
1 cup carrots
2 celery stalks
3 cloves
1 tsp salt
1 bay leaf
1/2 turnip cut into cubes
1 sweet potato peeled and cut into cubes

Place lamb necks and meat, cloves, salt, bay leaf along with barley into 8 cups of water into you crock pot. let cook on low for 2 hours. Add carrots, celery, sweet potato and turnip and continues to cook another 4-5 hours. Remove bones and cut meat into small pieces and serve

Serving Size: makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SOKHEAVEN.