New Zealand Grass-Fed Lamb and Barley Soup Recipe
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 2 hours
Packed full of vegetables and tender New Zealand grass-fed lamb, this delicious soup is convenient, versatile and full of flavor. Leave it to simmer on the stove top and enjoy, or freeze and re-heat when you don’t have time to cook.
For the Lamb:
- 1 lb. New Zealand grass-fed lamb shoulder, diced (Tip: Look for the Taste Pure Nature logo)
- 2 onions, finely chopped
- 2 cloves garlic, roughly chopped
- 4 cups beef stock
- 4 cups water (more if needed during cooking)
- 14 oz can of chopped tomatoes with juice
- 1 bay leaf, plus a sprig each of rosemary and thyme
- ¾ cup pearl barley, rinsed
- 1 potato, peeled and diced
- 1.5 cups butternut squash, cubed
- 2 carrots, peeled and diced (optional, use in place of or in addition to squash)
- 1 handful finely shredded green cabbage
- 1 handful flat leaf parsley leaves, finely chopped
- Crusty bread
For the Lamb:
- 1. Heat a dash oil in a large heavy-based saucepan over medium heat. In batches, add the lamb and brown on both sides.
- 2. Transfer lamb to a plate. Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes. Add the garlic and cook for a further 1 minute.
- 3. Pour in the stock, water and tomatoes. Return the lamb to the saucepan along with the herbs and pearl barley.
- 4. Bring the soup up to the boil, season, then cover and reduce the heat. Simmer for 1 ½ hours until the lamb is almost tender, stirring frequently.
- 5. Add the potato, squash and/or carrots and cabbage and simmer for a further 30 minutes until the potatoes and carrots are tender. Remove the herbs and discard.
- 6. Serve soup hot, sprinkled with the chopped parsley and fresh crusty bread on the side.