

Lamb and barley soup
Ingredients
- ⅓ cup (75g) pearl barley
- 2 teaspoons olive oil
- 1 large onion, finely diced
- 2 sticks celery, diced
- 600g lean lamb leg, trimmed, cut in 2cm cubes
- 2 cloves garlic, crushed
- 2 large tomatoes, diced
- 2 cups (500ml) salt-reduced chicken stock
- 3 cups water
- fresh rosemary, chopped
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook barley in a saucepan of boiling water for 10 minutes. Drain.
2 Heat oil in a large heavy-based ovenproof pan over a medium heat. Add onion and celery. Cook, stirring occasionally, for 5 minutes. Turn heat to high, add lamb and garlic. Cook for 5 minutes or until lamb is browned.
3 Add barley, tomatoes, stock and water to pan. Bring to the boil. Reduce heat to low, partially cover, and simmer for 1 hour or until lamb is tender. Add water if soup gets too thick. Serve with a sprinkle of rosemary.
Nutrition Info (per serve)
-
Calories 344cal
-
Kilojoules 1440kJ
-
Protein 35g
-
Total fat 14g
-
–Saturated fat 5g
-
Carbohydrates 20g
-
–Sugars 5g
-
Dietary fibre 3g
-
Sodium 450mg
-
Calcium 40mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE