Hearty lamb & barley soup

Recipe uploaded by

Good Food

8 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.

PER SERVING

258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.48 g

Latest comments and suggestions

• Edwina

  21 January 2009

  Edwina commented on this recipe

  I can't get parsnips here in Germany so I used celeriac, leeks, onions, carrots, swede and potatoes. The soup was delicious and I will definately make it again, was more of a stew than a soup tho'.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• skeckling

  27 January 2009

  skeckling rated and commented on this recipe

  

  perfect for the winter months, with a stew-like consistency.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kiyma

  27 January 2009

  kiyma rated and commented on this recipe

  

  delicious soup, and everyone loved it, though I had to cook over an hour for the pearl barley to get soft.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lyndsey

  03 February 2009

  lyndsey rated and commented on this recipe

  

  really tasty meal even better warmed up the next day - peeling and chopping the root veggies seemed to take me a while but maybe thats just me!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• James

  05 February 2009

  James rated and commented on this recipe

  

  Lovely recipe in the cold weather. More stew like than soup but it depends how much you whisk. Easy and very reasonably priced. Best with lots of crunchy bread and butter but maybe not making it low fat then!! All my family loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne

  05 February 2009

  Yvonne commented on this recipe

  used frozen prepared veg. blitzed more than stated. very tasty and filling. will make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jeannie

  06 May 2009

  jeannie rated and commented on this recipe

  

  Lovely !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare.Rose

  20 August 2009

  Clare.Rose rated and commented on this recipe

  

  Quick & easy with chunky cut veg cooked for 90 mins & a rough mash before serving with wholemeal bread. Great stew!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paddygas

  13 October 2009

  paddygas rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thynk2much

  27 October 2009

  thynk2much rated and commented on this recipe

  

  Gorgeous - made this with leftover already cooked lamb bits, which were perfect! The barley texture really made this a standout.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9065/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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 vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat, Dairy-free

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 vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

PER SERVING

258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.48 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk