Lamb and Barley Soup
Old fashioned soup recipe
Serves
8
Prep Time
20 mins
Cook Time
2 hrs
Packed full of veges and tender lamb, this soup is convenient and versatile. Leave it to simmer on the stove top and enjoy, or freeze to bring out when you don’t have time to cook.
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ShareIngredients
500g Quality Mark lamb shoulderi
diced2 onions
finely chopped2 garlic cloves
finely chopped1 litre beef stock
1 litre water
400g canned tomatoes
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 cup pearl barley
1 Tbsp red wine vinegar
1 potato
peeled and diced2 carrots
peeled and diceda small wedge of green cabbage
shredded
1 cup flat-leaf parsleyi
finely choppedciabatta bread
fresh herbs
Method
Heat a dash of oil in a large heavy-based saucepan over medium heat.
In batches, add the lamb and brown on both sides.
Transfer lamb to a plate.
Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes.
Add the garlic and cook for a further 1 minute.
Pour in the stock, water and tomatoes.
Return the lamb to the saucepan along with the herbs and pearl barley.
Bring the soup up to the boil, season, then cover and reduce the heat.
Add a splash of red wine vinegar to the soup just before serving to give a flavour boost.
Simmer for 1 & 1/2 hours until the lamb is almost tender, stirring frequently.
Add the potato, carrots and cabbage and simmer for a further 30 minutes until the potatoes and carrots are tender.
Remove the herbs and discard.
Serve soup hot, sprinkled with the chopped parsley and fresh crusty bread on the side.
Cook on high for 6 hours. Steam the cabbage separately before the end of cooking and add in with the parsley.
Nutrition Information per Serving (467g)
The nutrient-packed soup will keep you full for longer with it's rich source of protein and fibre from the veges and barley. This nutrition panel is based on 8 serves and is for the lamb & barley soup only. It does not include the parsley or bread to serve.
