Best Lamb Barley Soup Recipes

HEARTY LAMB & BARLEY SOUP

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.

LAMB BARLEY SOUP

Steps:

• Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
• Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

LAMB AND BARLEY SOUP

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

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.

LAMB AND BARLEY SOUP

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.

LAMB SHANK AND BARLEY SOUP

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.

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

Steps:

• Place lamb in a large pot and cover with cold water.
• Add bay leaves and salt; bring to a boil.
• Simmer briskly for for 2 hours.
• In separate large stockpot, heat the olive oil.
• Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
• Simmer for 1 hour.
• Remove from heat, and season with salt, pepper and lemon oil, to taste.
• Serve immediately.

LAMB SOUP WITH BARLEY AND VEGETABLES

Steps:

• Place 3 whole onions (peeled), 1 clove garlic (peeled), green onion, 2 tomatoes, & green pepper in food processor. Blend. Add salt & pepper to taste. Blend. Add adobe & Habanero. Blend. Boil barley for 15 minutes. Drain. In soup pot on med. heat olive oil & add chopped onion. Sauté onion in oil until onion begins to turn clear. Add lamb. Cook lamb until brown on all sides (does not have to be cooked through & through). Add processed veggie mix. Stir well. Add water (or water & veggie stock). Stir and then let boil. Once boiling, add chopped celery and can of diced tomatoes. Add barley. Let boil. Add fresh chopped cilantro. Let boil. Allow meat to cook, but not get tough. Season to taste. Serve with crusty French bread.

LAMB SOUP WITH BARLEY

Steps:

• Combine all ingredients except barley, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding barley during the last 20 minutes.
• Discard bay leaf. Season to taste with salt and pepper.

SPICEY LAMB BARLEY SOUP

Steps:

• Place water and broth in a large soup pot and add onions, garlic, spices and lamb bone. Simmer for 20 minutes, uncovered. Add remaining ingredients and simmer covered for 1 hour. Remove bone and continue to simmer for another 30 minutes. Remove bay leaves and bottle.