Lamb, Barley and Bean Soup: Recipe of the Month

Winter has arrived, and there’s nothing better than a warm bowl of soup to keep you cosy! Soups are a simple and tasty way to enjoy more veggies and beans, which are great for your health and can help keep your blood sugar steady.

This month, we’re sharing a delicious Lamb, Barley and Bean Soup. It’s packed with flavour and made from everyday ingredients – like fresh seasonal veggies, canned foods from the pantry, and healthy low-GI beans and wholegrains. And it costs as little as $2.35 per serve

The best part? You can make it in a slow cooker – just set and forget! Come home to a hot, nourishing meal that’s good for your health, easy on your budget, and perfect for those cold winter evenings.

Serves 6

Ingredients: 1 tbsp extra virgin olive oil; 2 tsp Moroccan spice; 4 small lamb shanks (fat trimmed); 300g butternut pumpkin, cubed; 200g carrots, cut into chunks; 2 cups reduced salt chicken stock; 1 cup water; 1 can, diced tomatoes (no added salt); 1x 400g can cannellini beans, drained and rinsed; ½ cup pearl barley; 4 cubes frozen spinach; 1 cup frozen peas

Method: Heat olive oil in slow cooker* over medium heat; Add spice mix and stir until just fragrant; Add lamb shanks and stir to coat lamb, turning the lamb over until lightly browned on most sides; Add the pumpkin, carrots, stock, water and tomatoes; Cover and cook on low for 6 hours. Look for when the lamb is falling off the bone; Using a fork, pull the meat off the bone and remove the bones using tongs; Add beans, pearl barley, spinach and peas, and cook for 45 mins, or until barley is tender.

*If you don’t have a slow cooker you can use an oven proof dish. Place it in the oven at 110C and cook for the same amount of time.

This hearty soup is from our friends at No Money, No Time.