The BBC Good Food logo
Hearty lamb & barley soup

Hearty lamb & barley soup

A star rating of 4.8 out of 5.42 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Dairy-free
Nutrition: per serving
HighlightNutrientUnit
kcal258
fat11g
saturates4g
carbs26g
sugars12g
fibre4g
protein17g
low insalt1.48g
Advertisement

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

Method

  • STEP 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.

  • STEP 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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.42 ratings
Advertisement
Advertisement
Advertisement

Sponsored content