Hearty Lamb Barley Soup Recipes

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HEARTY LAMB & BARLEY SOUP



Hearty lamb & barley soup image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium

HEARTY LAMB AND BARLEY SOUP



Hearty lamb and barley soup image

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

Categories     Midweek Dinner, Workday lunches

Time 3h

Yield Serves 6

Number Of Ingredients 18

2 tablespoon olive oil
1.2 kilogram lamb neck chops
3 medium brown onions (450g), chopped coarsely, skins left on
2 medium carrots (240g), chopped coarsely
2 trimmed celery stalks (200g), chopped coarsely
2 bay leaves
1 teaspoon black peppercorns
8 stalks fresh flat-leaf parsley
2 sprigs fresh thyme
4 litre (16 cups) water
2 tablespoon olive oil
2 small carrots (140g), chopped finely
2 trimmed celery stalks (200g), chopped finely
2 clove garlic, crushed
3/4 cup (150g) pearl barley
3 sprigs fresh oregano
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon lemon juice, approximately

Steps:

  • Make lamb stock. Heat half of the oil in large saucepan. Add lamb; cook, in batches, until well browned. Heat remaining oil in same pan, add vegetables; cook, stirring, until well browned. Return lamb to pan with remaining ingredients. Bring to a boil, then reduce heat, skim surface; simmer, uncovered, 2 hours, skimming surface occasionally. Strain stock through muslin-lined strainer into large, clean bowl, reserving lamb neck chops; discard vegetables. Refrigerate stock for several hours or overnight, then discard solidified fat from stock surface.
  • Pull meat off bones; reserve meat, discard bones.
  • Heat oil in large, clean saucepan; add carrot, celery and garlic, cook, stirring, until softened. Add barley; stir to coat in mixture.
  • Add oregano and prepared lamb stock; bring to a boil. Reduce heat, simmer, covered, about 30 minutes or until barley is tender. Blend or process one-third of the soup until smooth. Return processed soup to pan.
  • Add reserved lamb meat; simmer, covered, about 5 minutes or until meat is hot.
  • Just before serving, stir in parsley and juice to taste.

Nutrition Facts : ServingSize Serves 6

LAMB AND BARLEY SOUP



Lamb and Barley Soup image

I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.

Provided by Sandyg61

Categories     Scottish

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lamb stew meat, with bones (neck bones)
2 cups water
5 cups beef broth
1 bay leaf
1 1/2 stalks celery, 1/2-inch dice
1 large carrot, peeled and cut into 1/2-inch dice
1 turnip, peeled and cut into 1/2-inch dice
1 onion, diced
1 leek, white and light green part only, cut into 1/4-inch slices
1/4 teaspoon dried thyme
1/2 cup barley
salt
pepper
garlic powder

Steps:

  • Season the lamb with salt, pepper and garlic powder.
  • Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
  • Put the beef broth, water, bay leaf and lamb into a soup pot.
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
  • Return the meat to the pot and add the vegetables, barley and thyme.
  • Cover and simmer for 1 hour.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 431.4, Fat 14.4, SaturatedFat 4.9, Cholesterol 163.8, Sodium 620.1, Carbohydrate 18, Fiber 4.1, Sugar 3, Protein 55.2

BARLEY AND LAMB STEW



Barley and Lamb Stew image

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano

Steps:

  • In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
  • Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

LAMB SHANK AND BARLEY SOUP



Lamb Shank and Barley Soup image

My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.

Provided by Jubes

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

4 lamb shanks
3 liters water or 3 liters beef stock
1 teaspoon salt
2 large carrots, chopped
2 sticks celery, chopped
1 large potato, chopped (or use two small potatoes)
1 parsnip, chopped
1 1/2 cups pearl barley (can substitute with lentils or split peas)

Steps:

  • Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
  • Bring slowly to the boil and simmer gentley for 1 1/2 hours.
  • Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
  • Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
  • Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
  • Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
  • This can be finely processed for babies and frozen in serving sizes.

Nutrition Facts : Calories 638.8, Fat 23, SaturatedFat 9.3, Cholesterol 161.4, Sodium 554.6, Carbohydrate 52.3, Fiber 10, Sugar 2.3, Protein 53.9

LAMB AND BARLEY SOUP



Lamb and Barley Soup image

Provided by Sharon Ryan

Categories     Soup/Stew     Lamb     Vegetable     Stew     St. Patrick's Day     Barley     Spring     Rutabaga     Bon Appétit     Ireland

Yield Serves 8

Number Of Ingredients 12

1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice

Steps:

  • Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.

LAMB AND BARLEY SOUP



Lamb and barley soup image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 3h20m

Yield Eight to 12 servings

Number Of Ingredients 13

4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces
20 cups water
Salt to taste, if desired
20 peppercorns, crushed
1/2 cup barley
2 cups finely diced carrots
2 cups diced leeks
1 cup finely diced rutabaga or white turnips
2 cups finely diced celery
2 cups chopped onions
1 tablespoon finely minced garlic
3/4 cup finely chopped parsley, approximately
Freshly ground pepper to taste

Steps:

  • Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
  • Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
  • Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
  • Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
  • Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams

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