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Lamb and Barley Soup
Annabel's mother, Anne, used to make huge pots of this hearty soup and have it in the fridge for any moment the kids might be hungry – like after school on a cold day! They called it Hunt Soup. It’s great as a winter weekend lunch or dinner when you come home tired and late. I’ll often make a double batch as it freezes well. Use lentils to make this gluten-free.
Prep Time
20 mins
Cook Time
2 hours and 40 minutes
Serves
6-8
Soup
Dinner
Lunch
Dairy Free
Gluten Free
Ingredients
8 lamb shanks, or a lamb shoulder
8-10 cups water
500g/1lb pumpkin, peeled, deseeded and cut into small chunks
2 carrots, peeled and thinly sliced
2 stalks celery seeds, thinly sliced
2 bay leaves
1 x 400g/14oz can crushed tomatoes
1 cup barley, lentils, or farro
2 tbsp tomato paste
Salt and freshly ground black pepper, to taste
1/2 cup chopped parsley leaves, to serve
Method
Place lamb and water in a very big pot and bring to a boil. Reduce heat to a simmer and cook for 2 hours.
Lift out lamb shanks and reserve stock. When shanks are cool enough to handle, shred meat and discard bones.
Add meat back to the stock pot with all other ingredients except parsley and simmer for 40 minutes.
Lift out bay leaves and discard. Taste and adjust seasonings. Garnish with parsley and serve hot.
It will keep 2-3 days in the fridge.
