Lamb, Barley & Vegetable Soup

4
Servings
15m
Prep Time
95m
Cook Time
1h 50m
Ready In


"With the chilly weather we have been having I am on the look out for warming soup recipes and this one from Super Food Ideas looks good. Posted for You Want What!? A Recipe Posting Game. Have not allowed 10 minutes standing time in prep times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (500 g)
  • Calories 716.6
  • Total Fat - 40 g
  • Saturated Fat - 16.9 g
  • Cholesterol - 186 mg
  • Sodium - 192.8 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 5.4 g
  • Sugars - 6.5 g
  • Protein - 38.4 g
  • Calcium - 91.3 mg
  • Iron - 5.4 mg
  • Vitamin C - 41.2 mg
  • Thiamin - 0.4 mg

Step 1

Place lamb, stock, barley, tomatoes thyme and 5 cups water in a large saucepan over medium high heat and bring to the boil and then reduce heat to low and simmer covered, for 1 hour, skimming any fat from surface if necessary.

Step 2

Add leek, carrot, celery and potato and simmer, covered for 25 to 30 minutes or until vegetables are tender and then remove from heat.

Step 3

Using tongs or a slotted spoon, remove lamb and set aside for 10 minutes or until cool enough to handle.

Step 4

Remove and discard bones and roughly shred lamb.

Step 5

Return lamb to soup and season with salt and pepper and simmer for 5 minutes or until heated through and then stir in parsley.

Step 6

Serve topped with extra parsley.

NOTE - the soup can be made ahead and frozen in an airtight container or divided into smaller containers for up to 3 months. Thaw in the fridge overnight and heat up over a medium heat until heated through


Tips & Variations


No special items needed.

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