Hearty Lamb & Barley Soup
This hearty and comforting lamb and barley soup is the perfect dish to warm you up on a chilly day. Tender pieces of lamb are cooked with pearl barley and a variety of root vegetables in a flavorful broth infused with Worcestershire sauce and thyme. Finished off with a touch of green beans and served with crusty granary bread, this soup is a satisfying meal in itself.
— Constant Cookbook
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 vegetables (we used potato, parsnip and swede, cubed)
- 2 tsp Worcestershire sauce
- 1¾ pint s 1 litre lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 258 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.48 milligram of sodium
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