Hearty lamb & barley soup

Hearty lamb & barley soup

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
258
protein
17g
carbs
26g
fat
11g
saturates
4g
fibre
4g
sugar
12g
salt
1.48g

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

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Method

  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.

Recipe from Good Food magazine, February 2009

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Comments

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sybbie's picture
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Lovely !

yvonnefranceshagan's picture

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

billtom's picture
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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.

lyndsey_allison0506's picture
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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!!

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

skeckling's picture
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perfect for the winter months, with a stew-like consistency.

edwinaz's picture

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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