Barley and lamb vegetable soup
5
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
This hearty lamb and pearl barley soup is packed with veggies and even more flavour. Serve with chopped parsley and a lemon wedge for a zesty, satisfying supper
Ingredients
Olive oil
1 tbs
Lamb shank meat, off the bone, raw
480 g, (1kg), french trimmed
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Pearl barley
⅔ cup(s), (130g)
Chicken stock
4 cup(s), (1L)
Carrot(s)
3 medium, finely chopped
Swede
1 medium, finely chopped
Potato(es)
170 g, (200g), finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 minutes or until lightly browned all over, then transfer to a plate.
2
Add onion, celery and garlic to pan and cook, stirring, for 5 minutes or until softened. Return lamb to pan. Add barley, stock and 2 cups (500ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Skim any fat from the surface.
3
Add carrots, swede and potato and simmer, covered, for 30 minutes or until tender. Remove pan from heat.
4
Using tongs, remove lamb from soup. Cool slightly before removing meat from bones. Discard bones and shred meat with a fork. Return shredded lamb to soup and simmer, uncovered, for 5 minutes. Ladle soup into serving bowls then sprinkle with parsley and serve with lemon wedges on the side.
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