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Photo of Barley and lamb vegetable soup by WW

Barley and lamb vegetable soup

10
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
This hearty lamb and pearl barley soup is packed with veggies and even more flavour. Serve with chopped parsley and a lemon wedge for a zesty, satisfying supper

Ingredients

Olive oil

1 tbs

Lamb shank meat, off the bone, raw

480 g, (1kg), french trimmed

Brown onion

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Garlic

2 clove(s), crushed

Pearl barley

⅔ cup(s), (130g)

Chicken stock

4 cup(s), (1L)

Carrot(s)

3 medium, finely chopped

Swede

1 medium, finely chopped

Potato(es)

170 g, (200g), finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 5 minutes or until lightly browned all over, then transfer to a plate.
  2. Add onion, celery and garlic to pan and cook, stirring, for 5 minutes or until softened. Return lamb to pan. Add barley, stock and 2 cups (500ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Skim any fat from the surface.
  3. Add carrots, swede and potato and simmer, covered, for 30 minutes or until tender. Remove pan from heat.
  4. Using tongs, remove lamb from soup. Cool slightly before removing meat from bones. Discard bones and shred meat with a fork. Return shredded lamb to soup and simmer, uncovered, for 5 minutes. Ladle soup into serving bowls then sprinkle with parsley and serve with lemon wedges on the side.

Notes

TIP: Use coliban or desiree potatoes as they hold their shape well.

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