Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Method
In Dutch oven, heat oil over medium-high heat; saute onion, celery, carrot, turnip, garlic, bay leaf, salt and pepper for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute.Add stock and 2 cups (500 mL) water; bring to boil. Add potato and thyme; cover and simmer for about 25 minutes or until vegetables and barley are tender.
Add lamb and parsley; simmer for 5 minutes. Discard bay leaf and thyme sprigs.
Nutritional facts Per serving: about
- Sodium 448 mg
- Protein 18 g
- Calories 233.0
- Total fat 7 g
- Cholesterol 44 mg
- Saturated fat 2 g
- Total carbohydrate 26 g
%RDI
- Iron 16.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 36.0
- Vitamin C 42.0
