Lamb And Barley Vegetable Soup Recipes

HEARTY LAMB & BARLEY SOUP

Hearty lamb & barley soup image

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
½ large onion , finely chopped
50g pearl barley
600g mixed root vegetable (we used potato, parsnip and swede, cubed)
2 tsp Worcestershire sauce
1 ¾ 1 litre lamb or beef stock
1 thyme sprig
100g green bean (frozen are fine), finely chopped

Steps:

Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium

LAMB, BARLEY AND VEGETABLE SOUP

Lamb, Barley and Vegetable Soup image

A slow cooked lamb, barley and vegetable soup that is hearty and delicious. Ideal comfort food dinner recipe, that is perfect for winter.

Provided by Katrina - The Organised Housewife

Categories Dinner

Time 8h10m

Number Of Ingredients 10

Ingredients

1 onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 teaspoon garlic, minced
4 cups beef stock
400g can crushed tomatoes
1 fresh rosemary spring
2 fresh bay leaves
1/2 cup pearl barley, rinsed, drained
2 lamb shanks

Steps:

Put all the vegetables into the slow cooker.
Pour over the stock & tomatoes, mix together.
Add in the bay leaves. rosemary and barley.
Push in the shanks.
Cover and set to cook on low for 8 hours.
Remove shanks, shred meat from bones.
Return meat to slow cooker and stir through.
Season to taste.

LAMB SHANK AND BARLEY SOUP

Lamb Shank and Barley Soup image

My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.

Provided by Jubes

Categories Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 lamb shanks
3 liters water or 3 liters beef stock
1 teaspoon salt
2 large carrots, chopped
2 sticks celery, chopped
1 large potato, chopped (or use two small potatoes)
1 parsnip, chopped
1 1/2 cups pearl barley (can substitute with lentils or split peas)

Steps:

Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
Bring slowly to the boil and simmer gentley for 1 1/2 hours.
Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
This can be finely processed for babies and frozen in serving sizes.

Nutrition Facts : Calories 638.8, Fat 23, SaturatedFat 9.3, Cholesterol 161.4, Sodium 554.6, Carbohydrate 52.3, Fiber 10, Sugar 2.3, Protein 53.9

LAMB AND BARLEY VEGETABLE SOUP

Lamb and Barley Vegetable Soup image

Make and share this Lamb and Barley Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories Easy

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lamb stew meat
2 cups sliced mushrooms
1/2 cup barley
1 cup chopped onion
1 carrot, chopped
1 large parsnip, peeled and chopped
1 (14 ounce) can Italian stewed tomatoes
2 garlic cloves, minced
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
4 cups beef broth

Steps:

Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.

Nutrition Facts : Calories 268.1, Fat 8.2, SaturatedFat 2.9, Cholesterol 91.8, Sodium 769.4, Carbohydrate 15.1, Fiber 3.3, Sugar 3.4, Protein 32.8

LAMB AND BARLEY SOUP

Lamb and Barley Soup image

I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.

Provided by Sandyg61

Categories Scottish

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb stew meat, with bones (neck bones)
2 cups water
5 cups beef broth
1 bay leaf
1 1/2 stalks celery, 1/2-inch dice
1 large carrot, peeled and cut into 1/2-inch dice
1 turnip, peeled and cut into 1/2-inch dice
1 onion, diced
1 leek, white and light green part only, cut into 1/4-inch slices
1/4 teaspoon dried thyme
1/2 cup barley
salt
pepper
garlic powder

Steps:

Season the lamb with salt, pepper and garlic powder.
Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
Put the beef broth, water, bay leaf and lamb into a soup pot.
Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
Return the meat to the pot and add the vegetables, barley and thyme.
Cover and simmer for 1 hour.
Add salt and pepper to taste.

Nutrition Facts : Calories 431.4, Fat 14.4, SaturatedFat 4.9, Cholesterol 163.8, Sodium 620.1, Carbohydrate 18, Fiber 4.1, Sugar 3, Protein 55.2

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