You are here

Hearty Lamb and Barley Soup

Country.Chef's picture
  Olive oil 1 Teaspoon
  Lamb neck fillet 8 Ounce, trimmed of fat and cut into small pieces (200 Gram)
  Onion 1⁄2 Large, finely chopped
  Pearl barley 2 Ounce (50 Gram)
  Mixed root vegetables 21 Ounce, cubed (600 Gram We Used Potato, Parsnip And Swede)
  Worcestershire sauce 2 Teaspoon
  Lamb stock/Beef stock 1 3⁄4 Pint (1 Liter)
  Thyme sprig 1
  Green beans 4 Ounce, finely chopped (100 Gram, Frozen)

GETTING READY 1) Arrange a blender and other ingredients. 2) Season the lamb. MAKING 2) In a large saucepan, heat the oil. 3) In the pan, fry the seasoned lamb until browned. 4) Fry the onion along with barley and lamb. 5) Add the veggies and cook for further 2 minutes. 6) Add the stock, thyme along with Worcestershire sauce. 7) Cover the pan and cook on low flame for 20 minutes. 8) After cooking the soup, take out half the soup for pureening. 9) In a blander, puree the half soup and then add back to the remaining soup. 10) Add the green beans to the soup and cook on low heat for 3 minutes. SERVING 11) Serve the soup hot in soup bowls along with granary bread.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 196 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 25.3 mg8.4%

Sodium 393.7 mg16.4%

Total Carbohydrates 18 g6%

Dietary Fiber 4.3 g17.2%

Sugars 7 g

Protein 11 g21.6%

Vitamin A 331.9% Vitamin C 14.2%

Calcium 6% Iron 7.4%

*Based on a 2000 Calorie diet

Hearty Lamb And Barley Soup Recipe