Lamb and barley soup This is a clean hearty barley soup for those cooler days. Soup Print this recipe Details Serves: Serves 6Number of ingredients: 9 IngredientsTo prep: 10 Minutes PrepTo cook: 1 Hour 10 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 957kJProtein : 19gFat (total): 9.5g- Saturated Fat: 2.8gCarbohydrate (total): 14.6Fibre: 3.5gSodium: 58.1mg Ingredients 500g lamb offcuts (on the bone) 1 carrot, chopped 1 stalk celery, including the leaves, chopped 1 potato, chopped 1 onion, chopped 1 teaspoon dried Italian herbs 1/2 cup barley or soup mix 1 teaspoon reduced-salt vegetable stock powder (or 1 cube) freshly ground or cracked black pepper, to taste Method Cut any visible pieces of fat off the meat and discard. Place all ingredients in a medium saucepan. Add 1.5 litres of water to completely cover the ingredients. Add more if needed. With a lid on, place the pan on a high heat until boiling. Reduce the heat to low and cook for 1 hour or until the meat is easily pulled from the bone. Take off the heat and allow pot to cool for 20 minutes. Place the covered pot in the fridge to cool overnight. Remove the visible fat from the top with a spoon and discard. Remove the meat from the bones and discard the bones. To serve, warm the soup over medium heat for 10-15 minutes until heated through.
