Lamb & Barley Soup
Old Fashioned Barley Soup Recipe
Packed full of veges and with 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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National Lamb Day,
500g, diced Quality Mark lamb shoulder
2, finely chopped onions
2, finely chopped garlic cloves
1 litre beef stock
1 litre water
400g canned tomato
1 bay leaf
1, sprig fresh rosemary
1, sprig fresh thyme
3/4 cup, dried pearl barley
1, peeled and diced potato
2, peeled and diced carrots
1 cup, large or one handful cabbage
1 cup, finely chopped flat-leaf parsley
To Make Soup
Slow Cooker Option
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.
Nutrition Information per Serving (530g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)