Total Calories: 921
In a large kettle, place broth, lamb bones, lamb, salt, pepper, and bay leaf. Bring to a boil over medium-high heat reduce heat to low. Simmer 15 minutes skim off residue rising to the surface. Cover and simmer 1 1/2 hours. Remove and discard bones skim fat from surface of broth.
Add carrots, celery, potatoes, lima beans, onion, green onions, barley, optional wine, 2 tablespoons of the parsley, garlic, and thyme. Return to a boil reduce heat to low, cover, and simmer 45 minutes or until lamb and vegetables are tender. Discard bay leaf taste for seasoning.
Sprinkle parsley over each serving.
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