Hearty Lamb & Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil200g lamb neck fillet, trimmed of fat and cut into small pieces1 small onion , finely chopped50g pearl barley600g mixed root vegetables (I used potato, carrot and swede, cubed)2 tsp Worcestershire sauce1 litre lamb or beef stock1 thyme sprig1 cup green beans (frozen are fine), finely chopped
1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 49.2 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 6.6 g
- Protein: 13.6 g
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