Lamb, Barley & Vegetable Soup

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