Category :
Serves : 4
Preparation time : 20 minutes
Cooking time : 120 minutes
Barley is related to wheat and has a nutty flavour. This is a wonderfully hearty meal-style soup for winter.
Ingredients
Olive oil spray, 1 spray(s)
Onion, any type, 1 medium, diced
Garlic, 3 clove(s), crushed
Celery, 2 stick(s), diced
Carrot, 2 small carrot(s), diced
Lamb diced, extra lean, raw, 300 g, cut into cubes
Rosemary leaves, 10 g, 3 sprigs
Tomato paste, no added salt, 2 tablespoon(s)
Chicken liquid stock, salt reduced, 1500 ml
Bay leaves, 2 leaf(s)
Pearl barley, raw, 1 cup(s)
Green beans, 125 g, cut into 4 cm lengths
Parsley, 2 tablespoon(s), chopped
Cooking instructions
Heat a large saucepan over a low heat and spray lightly with oil. Add onion, garlic, celery and carrots and cook gently for a few minutes until soft. Add lamb and rosemary and cook until the meat is browned on all sides. Add tomato paste and cook for a further 2 minutes. Add the chicken stock and bay leaves and bring to the boil.
Add the barley and reduce heat. Cover and simmer gently for 1.5 hours until the barley is tender. Add beans and simmer for another 30 minutes until tender.
Remove the bay leaves and rosemary sprigs and serve sprinkled with parsley.
| Nutrition Details |
| Energy | 350.7 cal
1463.0 kJ |
| Total Fat | 6.4g |
| - Saturated Fat | 2.4g |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 42.0g |
| - Dietary Fibre | - |
| - Sugars | 8.9g |
| Protein | 25.7g |