Lamb & Barley Soup
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Lamb & Barley Soup

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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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 8 Serves 8
Low Fat Low Fat
Good source of iron Good source of iron
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  • 500g Quality Mark lamb shoulder, diced 
  • 2 onions, finely chopped
  • 2 cloves garlic, roughly chopped
  • 1 litre beef stock 
  • 1 litre water (more if needed 
  • during cooking)
  • 400g can chopped tomatoes in juice
  • 1 bay leaf, plus a sprig each of rosemary and thyme
  • 3/4 cup pearl barley, rinsed
  • 1 potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 handful finely shredded green cabbage

To serve

  • 1 handful flat leaf parsley leaves, finely chopped 
  • crusty bread



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. 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.

To serve

Serve soup hot, sprinkled with the chopped parsley and fresh crusty bread on the side.

See tips & tricks for slow cooker recipe.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 530g
Energy kJ (kcal) 1576 (376)
Protein (g) 23.6
Fat (g) 7.5
Saturated (g) 2.0
Carbohydrate (g) 49.0
Sugars (g) 6.4
Sodium (mg) 685
Iron (mg) 3.4
Zinc (mg) 3.5
Vitamin B12 (ug) 1.4
Vitamin D (ug) NA
Selenium (ug) 5.8

The nutrient-packed soup will keep you full for longer with it's rich source of protein and fibre from the veges and barley.
  • Choose diced lamb with very little fat. Lean lamb is nutritious for the whole family and a rich source of protein and iron for growing children.
  • If using lamb neck chops or lamb shanks, pull meat off the bone before serving.
  • Add a splash of red wine vinegar to the soup just before serving to give a flavour boost.
  • Slow cooker - cook on high for 6 hours. Steam the cabbage separately before the end of cooking and add in with the parsley.
  • The iron in parsley is better absorbed by your body when eaten with a source of haem iron, the kind found in lean lamb.
  • To reduce the sodium (salt) in this dish, look for salt reduced stock options in your supermarket.

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