Vegetable and barley soup

By admin
30 October 2013

Serves 6

Stewing lamb, cubed

1 onion, chopped

15 ml (1 tablespoon) oil

125 ml (1/2 cup) barley

4 litres (16 cups) water

2 potatoes, cubed

2 carrots, grated

1 can (410 g) chopped tomatoes

1 beef stock cube

Salt and pepper, to taste

Chopped fresh parsley, to taste

Fry the meat and onion in the oil until golden brown. Add the barley and 3 litres (12 cups) of water. Simmer slowly for 1½ hours, or until the barley and meat are cooked. Add the potato cubes, carrots, tomatoes, stock cube and the remaining litre (4 cups) of water. Simmer until the potato is very soft and the tomatoes have cooked away. Season to taste with salt, pepper and parsley.