Lamb Soup Recipe from Bulgaria with Carrots, Celery, Potatoes, and Spices

Ingredients

• 1 pound of lamb stew meat, cut into small cubes
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 bay leaf
• 6 cups of beef broth
• 1 cup of diced tomatoes
• 1 cup of pearl barley
• Salt and pepper to taste