Hearty lamb & barley soup

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Results 1-20

• 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'.

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• skeckling

  27 January 2009

  skeckling rated and commented on this recipe

  

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

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• 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.

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• 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!!

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• 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.

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• Yvonne

  05 February 2009

  Yvonne commented on this recipe

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

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• jeannie

  06 May 2009

  jeannie rated and commented on this recipe

  

  Lovely !

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• 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!

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• paddygas

  13 October 2009

  paddygas rated this recipe

  

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• 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.

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• Rosita

  22 November 2009

  Rosita rated and commented on this recipe

  

  Really yummy. Have done this twice now - the pearl barley really makes it. Whizzing up some of the veg made the soup nice and thick with lovely chunky bits in as well. Lovely on a cold, rainy day.

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• milkyjohn

  31 March 2010

  milkyjohn commented on this recipe

  Really fantastic. Have only tried it once,but, I most certainly will be doing it again. Only problem was I didn't do enough of it.

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• Dawn Smith

  13 September 2010

  Dawn Smith rated and commented on this recipe

  

  easy to do, very tasty and surprisingly tender for short cooking time. did not blitz but served it as a stew. will do again

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• teapot

  23 November 2010

  teapot rated and commented on this recipe

  

  I too found that the barley needed a bit longer than stated. This was really nice the next day as leftovers, more stewy and tender. Very filling as well, served with brown bread and butter.

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• PHIL

  28 December 2010

  PHIL rated and commented on this recipe

  

  My family absolutely love this dish, a real hearty meal.

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• woo

  23 April 2011

  woo rated and commented on this recipe

  

  This is a great and economical recipe, making a little lamb go a long way. However, I have found that it is better to cook the pearl barley for 10-15 minutes in a separate pan prior to adding it to the soup otherwise it is just too firm/undercooked based on the timings stated above. I'm also not too fond of swede so tend to just do extra of the potatoes, carrots & parsnip or add some peeled and diced celeriac. I normally serve this with good chunks of wholemeal bread.

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• emmclean

  30 August 2011

  emmclean rated and commented on this recipe

  

  Delicious! I was worried about the cost of a meat like lamb in what I needed to be a cheap meal, but there was more than enough and it only cost a few pounds.

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• Vickiloulou

  11 November 2011

  Vickiloulou commented on this recipe

  I doubled up on the ingredients and it fed 5 of us plus a spare bowl for Grandpa. A lovely winter soup packed with goodness. Easy to make too.

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• Ralavendrel

  30 November 2011

  Ralavendrel rated and commented on this recipe

  

  Fantastic recipe, i dont like green beans so replaced with 600g of tinned butter beans...delicious.

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• Glenn Sharpe

  14 December 2011

  Glenn Sharpe rated and commented on this recipe

  

  I've now made this 3 times and its a really good meal that will fill the gap. I'm new to cooking and to be honest I burnt the first one as I didn't stir it enough so make sure you stir it a fair amount or the pearl barley can stick to the bottom, especially at the last stage where you blend a quarter of it up and add the green beans. I found that it is best to cook the beans separately and add cooked but continue to cook in the stew for the stated 3 minutes. I also tried with stewing lamb but as the cooking time isn't that long the meat came out tough so stick to the lamb neck fillet. Other than that i'm looking forward to making it again!

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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
• 1¾ pint s 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

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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
• 1¾ pint s 1 litre lamb or beef stock
• 1 thyme sprig
• 100g green beans (frozen are fine), finely chopped

PER SERVING

258 kcalories, protein 17.0g, carbohydrate 26.0g, fat 11.0 g, saturated fat 4.0g, fibre 4.0g, sugar 12.0g, salt 1.48 g

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