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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Powerful blender with presets — smoothies, green juice, soups
Affordable tri-ply stock pot — excellent heat distribution
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Place 9 cups water, lamb and barley in a large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, skimming fat from the surface occasionally. Add the onion, carrot and leek; simmer, covered, for about 30 mins, or until the carrot is tender. Remove the lamb from the pan. When cool enough to handle, remove and discard the bones, then shred lamb meat coarsely. Return the lamb to the soup with cabbage and peas; cook, uncovered, for about 10 mins or until the peas are tender. Serve the soup sprinkled with parsley.