Lamb, vegetable and barley soup

Lamb, vegetable and barley soup


"Absolutely fabulous. Easy, tasty and filling. Loved it" says one member.

The ingredient of Lamb, vegetable and barley soup

  1. 2 teaspoons olive oil
  2. 500g lamb shoulder steaks, trimmed, cut into 2cm pieces
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 1/2 cup pearl barley
  6. 1 sprig fresh rosemary
  7. 1 litre Massel chicken style liquid stock
  8. 1 parsnip, peeled, diced
  9. 1 small orange sweet potato, peeled, diced
  10. 1 small zucchini, diced
  11. 2 yellow button squash, diced

The instruction how to make Lamb, vegetable and barley soup

  1. Heat 1 teaspoon oil in a saucepan over high heat. Add lamb. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium-high. Add remaining oil to pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add lamb, barley, rosemary, stock and 1 1/2 cups cold water. Cover and bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 1 hour or until lamb is tender.
  3. Add parsnip, potato, zucchini and squash. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Season with pepper. Serve.

Nutritions of Lamb, vegetable and barley soup

fatContent: 516.957 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 29 grams protein
sodiumContent: 76 milligrams cholesterol


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