Lamb, Barley & Vegetable Soup
Recipe: #24105
June 17, 2016
Categories: Lamb/Mutton, Celery, Potatoes, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, more
"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."
Ingredients
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 by Step Method
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
No special items needed.