Best Hearty Lamb Barley Soup Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.