Healthy Lamb & Barley Soup Recipe
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
- Cut any visible pieces of fat off the meat and discard.
- Place all ingredients in a medium saucepan.
- Add 1.5 litres of water to completely cover the ingredients. Add more if needed.
- With a lid on, place the pan on a high heat until boiling.
- Reduce the heat to low and cook for 1 hour or until the meat is easily pulled from the bone.
- Take off the heat and allow pot to cool for 20 minutes.
- Place the covered pot in the fridge to cool overnight. Remove the visible fat from the top with a spoon and discard.
- Remove the meat from the bones and discard the bones.
- To serve, warm the soup over medium heat for 10-15 minutes until heated through.
Comment:
Use any cheap cut of meat with the bone in (chicken wings, chicken drumsticks, lamb neck, lamb shank, soup bones).
Healthy tip!
Still hungry? Try a side of salad or vegies before going for seconds.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 957 kJ | 508 kJ |
| 229 Cal | 121 Cal | |
| Protein | 19 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 |
| Sodium | 58.1 mg | 30.8 mg |
| Fibre | 3.5 g | 1.9 g |
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Comments (1)
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Easy
Anonymous
Posted on: 26 Aug 16
