A comforting and flavorful Mediterranean-inspired soup featuring lamb, barley, and a medley of vegetables.
Heat a large pot over medium heat and add the ground lamb.
Ensure the lamb is broken into small pieces for even cooking.
Add the chopped onion and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Stir in the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the diced tomatoes, vegetable broth, and add the bay leaf, thyme, oregano, and parsley.
Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot partially to maintain a gentle simmer.
Add the barley and zucchini, and continue to simmer until the barley is tender.
Stir occasionally to prevent the barley from sticking to the bottom.
Season the soup with salt and pepper to taste.
Taste the soup before adding salt as the broth may already contain some.
Serve the soup hot with a side of toasted bread or pita.
Garnish with fresh parsley for a touch of color.
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