Directions:
- Put the lamb and water into a large saucepan and bring to a boil.
- Skim off the scum, then stir in onion, barley and bouquet garni.
- Bring the soup back to a boil, then partly cover the saucepan and gently simmer for 1 hour.
- Add the remaining vegetables and season to taste with salt and pepper.
- Bring to a boil, partly cover again and simmer for another 35 minutes, until the vegetables are tender.
- Remove any surplus fat from the top of the soup. Remove the bouquet garni.
- Serve hot, sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.08 Kcal (1633 kJ) | ||
| Calories from fat | 235.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.19g | 40% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 106.09mg | 4% | |
| Potassium | 519.54mg | 11% | |
| Total Carbs | 15.78g | 5% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 21.63g | 43% | |
| Vitamin C | 30.1mg | 50% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 82.22 Kcal (344 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 40% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 28% | |
| Sodium | 22.36mg | 4% | |
| Potassium | 109.51mg | 11% | |
| Total Carbs | 3.33g | 5% | |
| Sugars | 1.03g | 20% | |
| Dietary Fiber | 0.91g | 17% | |
| Protein | 4.56g | 43% | |
| Vitamin C | 6.3mg | 50% | |
| Iron | 0.7mg | 18% | |
| Calcium | 20.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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