Lamb Barley And Vegetable Soup Recipes

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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

LAMB, BARLEY AND VEGETABLE SOUP



Lamb, Barley and Vegetable Soup image

A slow cooked lamb, barley and vegetable soup that is hearty and delicious. Ideal comfort food dinner recipe, that is perfect for winter.

Provided by Katrina - The Organised Housewife

Categories     Dinner

Time 8h10m

Number Of Ingredients 10

1 onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 teaspoon garlic, minced
4 cups beef stock
400g can crushed tomatoes
1 fresh rosemary spring
2 fresh bay leaves
1/2 cup pearl barley, rinsed, drained
2 lamb shanks

Steps:

  • Put all the vegetables into the slow cooker.
  • Pour over the stock & tomatoes, mix together.
  • Add in the bay leaves. rosemary and barley.
  • Push in the shanks.
  • Cover and set to cook on low for 8 hours.
  • Remove shanks, shred meat from bones.
  • Return meat to slow cooker and stir through.
  • Season to taste.

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.

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