Lamb and Barley Soup

Name: Lamb and Barley Soup
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

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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....

Keywords

annabel
langbein
lamb
barley
recipe

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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

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