Lamb and barley soup
- 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
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)
Total fat 14g
–Saturated fat 5g
Dietary fibre 3g
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