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Lamb & Barley Soup
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.
Prep: 20 mins
Cook: 2 hours
Serves 8
Low Fat
Excellent source of iron
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IngredientsLamb
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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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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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Thanks for the great feedback, great to hear everyone is loving this soup as much as we do :)
Posted by Beef + Lamb NZ 2017-08-15 08:10:26
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I made this in the slow cooker. Super easy and totally yummy. I added a pinch of chilli flakes for a bit of heat. You could also easily add more veg if you wanted but otherwise it's been perfect for today's rainy cold day! Looking forward to the leftovers :-)
Posted by A 2017-08-14 19:02:34
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Amazing and so easy to whip up - thanks guys :)
Posted by Jan 2017-05-31 11:56:34
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Lamb
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.