Lamb & Barley Soup

• Prep: 10
• Cook: 70 mins
• Serves: 6

Ingredients

• 500 g lamb offcuts (on the bone)
• 1 carrot, chopped
• 1 stalk celery, including the leaves, chopped
• 1 potato, chopped
• 1 onion, chopped
• 1 tsp dried Italian herbs
• 1/2 cup barley or soup mix
• 1 tsp reduced-salt vegetable stock powder
• pepper, to taste

Method

1. Cut any visible pieces of fat off the meat and discard.
2. Place all ingredients in a medium saucepan.
3. Add 1.5 litres of water to completely cover the ingredients. Add more if needed.
4. With a lid on, place the pan on a high heat until boiling.
5. Reduce the heat to low and cook for 1 hour or until the meat is easily pulled from the bone.
6. Take off the heat and allow pot to cool for 20 minutes.
7. Place the covered pot in the fridge to cool overnight. Remove the visible fat from the top with a spoon and discard.
8. Remove the meat from the bones and discard the bones.
9. To serve, warm the soup over medium heat for 10-15 minutes until heated through.

Nutrition information

	per serving	per 100g
Energy	957 kJ	508 kJ
Protein	19.1 g	10.1 g
Fat, total	9.5 g	5 g
— saturated	2.8 g	1.5 g
Carbohydrate	14.6 g	7.8 g
— sugars	2.6 g	1.4 g
Fibre	3.5 g	1.9 g
Sodium	58.1 mg	30.9 mg