| | Lamb, barley and vegetable soup
Lamb, barley and vegetable soup
Lamb, barley and vegetable soup 4.3-5 9
  • Calories: 1861 kj
  • Fat: 13.8g
  • Carbohydrates: 42g

How to Make:

  1. Place lamb, stock, barley, tomatoes, thyme and 5 cups water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming any fat from surface if necessary.
  2. Add leek, carrot, celery and potato. Simmer, covered, for 25 to 30 minutes or until vegetables are tender. Remove from heat.
  3. Using tongs or a slotted spoon, remove lamb and set aside for 10 minutes or until cool enough to handle. Remove and discard bones. Roughly shred lamb.
  4. Return lamb to soup. Season with salt and pepper. Simmer for 5 minutes or until heated through (see note). Stir in parsley. Serve topped with extra parsley.
Time for preparing:
95 min.


  • 750g lamb neck chops, trimmed
  • 3 cups Massel chicken style liquid stock
  • 3/4 cup pearl barley, rinsed
  • 400g can diced tomatoes
  • 2 sprigs fresh thyme
  • 1 medium leek, trimmed, thinly sliced
  • 2 small carrots, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 2 medium desiree potatoes, peeled, cut into 1cm pieces
  • 3/4 cup chopped fresh flat-leaf parsley leaves, plus extra to serve