Hearty lamb & barley soup

Hearty lamb & barley soup

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(24 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates4g
  • carbs26g
  • sugars12g
  • fibre4g
  • protein17g
  • salt1.48g
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Ingredients

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • ½ large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g pearl barley
  • 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb or beef stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g green bean (frozen are fine), finely chopped

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.

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Comments (30)

rosmcgill's picture
4

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.

thynk2much's picture
5

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

clarerose's picture
5

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

yvonnefranceshagan's picture

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

billtom's picture
5

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
5

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
5

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

skeckling's picture
5

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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