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Soup or stew……you can have the best of both!

Posted on July 4, 2013 by in lamb, rsg

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Soup or stew? What do you mean I have to choose! Why can I not have both? I love soup, especially this time of the year and I crave a good stew so often! I love how the meat, vegetables and starch marry in the pot leaving me with layer upon layer of flavor!

Soup and home made bread. There is something that just feels so right and homey about that!
I love soup, I love it chunky, smooth, thick, thin, with meat, without meat and I have even grown to love a clear broth type soup, like the delicious Thai Tom yum goong!
This week we have cooked some really delicious soups, some of which I have shared with you on My Easy Cooking and some completely new! As time passes, I will share the newer additions to my soup collection with you!

Sometimes, however, the cold winter calls for a substantial stew! Creamy chicken stew with dumplings or a hearty South African classic Green Bean Stew with lamb neck and a refreshing squeeze of lemon, brings many happy smiles to my table time and time again! What if a soup becomes so thick that it looks more like a stew or a stew is so thin that it appears to be a soup. Who says it has to be so defined? I’m not talking about a “fancy schmancy” French vichyssoise,or a thin oniony broth, I understand that we all sometimes need to step up our game with something elegant and pretty, but today I’m talking about  winter comfort food. A soup or stew that will stick om your ribs and keep you warm all day long!

This lamb and Barley Soup gives your the benefit of both worlds, you may eat it in a bowl like a soup, but it has all the elements of a deliciously hearty stew. It is indeed a one-pot wonder that will force you to return to the pot for just one more spoonful!


Lamb and Barley Soup (or stew)

serves 6


30 ml olive oil

1 large onion – finely chopped

2 cloves garlic – finely chopped

2 sticks celery – finely chopped

1 kg Lamb shanks-cut in pieces

1,5 liters good quality lamb stock

250 g pearly barley

250 ml frozen peas

250 ml diced carrots

chopped parsley

salt and pepper to taste

parmesan shavings – optional



Heat the oil in a big pot and brown your meat in batches. It may seem like an unimportant thing to do, but it gives a wonderful flavor to your end result. Once all the meat has browned, remove from the pot and add the onion, garlic and celery to the pot and saute  until it is cooked, but not completely soft. Add the meat back to the pot and also add ½ the stock. Turn the heat down and simmer for about 1 hour or until the meat is soft. If at any stage you need to add more water or stock, do so. When the meat is tender, add the rest of the stock, the pearl barley and the vegetables and cook until all of the liquid is absorbed and the barley is cooked. Add more stock if needed.

Serve in a big soup plate with some chopped parsley and parmesan shavings.


 This morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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5 Responses to “Soup or stew……you can have the best of both!”

  1. chloe timm 4 July 2013 at 5:49 pm #

    Hey mom sounds delicious.mmm… Having fun here in Hermanus and having the most amazing stews and things at Ouma’s place. °̩ guess her food is just so nice because she taught you he he 😀
    Thanks for a special and ‘yummy’ holiday and i hope we’ll have such fun in the future!

  2. Zirkie 4 July 2013 at 6:58 pm #

    This is my type of food, Nins!!Looooove it!

  3. Alta Marx 5 July 2013 at 8:54 am #

    Dankie vir my e-pos!Ek kom egter nie reg met die”password” nie. Kan julle my asb help.

  4. Wilna 6 July 2013 at 8:23 am #

    Lekker winterkos. Min skottelgoed. Dankie


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