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Lamb, Barley & Vegetable Soup

Lamb, Barley & Vegetable Soup

Notes

NB: If freezing the soup, add the peas and parsley when reheating.

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb, Barley & Vegetable Soup.

 
 

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Posted by Lou22 • 2y ago • Report
This is an excellent recipe. I used a 4.5L slow cooker and cooked for 8 hours on low setting. This meant I used a lot less liquid (only 1L stock instead of 4L which I thought was a bit excessive anyway). I used less lamb (600 g) and only 2 tins of tomatoes as I was cooking for two but it still made plenty of soup. The lamb became very tender. Next time I would omit the swede and replace it with potatoes. The sambal oelek gives the soup a lovely kick and the peas and parsley lift it beautifully too. Will definitely add this to my winter soup repertoire.
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