3 portion(s), large, chopped
3 medium, finely chopped
2 medium, thinly sliced
2 large, finely chopped
Lamb Leg Steak, Lean, Boneless, raw
500 g, cut into strips
Calorie controlled cooking spray
Bay leaf, dry
Chicken stock cube(s)
Pearl barley, dry
- Dry fry the mince in a large saucepan for 5 minutes, stirring frequently to separate and lightly brown it. Pour on 1.2 litres (2 pints) of cold water. Bring it to the boil and then use a large, shallow spoon to remove any scum that forms on the surface.
- Reduce the heat, add the pearl barley and prepared vegetables and season with salt and pepper. Cover and leave to simmer gently for 50-60 minutes.
- Adjust the seasoning to taste. Stir in the parsley, ladle into warm soup bowls and serve immediately.
- TO FREEZE Let the remaining soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.