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Lamb and Barley Soup by Marj


4 Lamb forequarter chops

1 onion                              

½ tablespoon olive oil

1 large tin tomato soup

1 handful of chopped parsley leaves  (or ½ tablespoon mixed herbs if fresh unavailable)

2 Massel beef stock cubes

1 cup barley

2 kettles boiling water for soup and 1 kettle boiling water for soaking

2 large potatoes

½ butternut pumpkin

2 carrots

handful of beans

2 bay leaves


Optional: Parsnip, swede, turnip, 2 sticks celery, 2/3 cup frozen peas, mushrooms

​HINT: This can be a great way of using up vegetables by adding other vegetables such as broccoli stalks, zucchini, mushrooms (which is what I did for the photograph.)



  1. Cook barley in microwave for about 15 mins on high after adding a kettle of boiling water. Soak for a remaining 10 minutes before adding to soup. HINT: I keep precooked barley in plastic containers in the freezer to make this a quicker meal

  2. Meanwhile fry diced onion in olive oil

  3. Add forequarter chops, boiling water and 2 stock cubes and cook for 15 minutes

  4. Add tin of tomato soup and pre-soaked barley along with bay leaves and mixed herbs

  5. Dice potatoes, pumpkin, carrots, (and any other vegetables you may wish to add to soup. Cook for further 10 minutes

  6. Cut beans into 2 cm pieces and add along with frozen peas cooking for additional 10 minutes

  7. Remove forequarter chops, cool and discard any bones and fat from chops then dice meat into small pieces. Return to soup and cook for further 10 minutes

  8. Remove bay leaves

Serve with buttered crusty rolls

HINT: This is a large quantity that can be also used for soup lunches or stored in freezer to be used at a later time. Although it is a soup, it makes a very substantial meal.


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