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.

Ingredients:

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

To Serve:

1 handful flat leaf parsley leaves, finely chopped
Crusty bread

Directions:

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.