Hearty Lamb and Barley Soup

Name: Hearty Lamb and Barley Soup
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1.5 lbs boneless lamb shoulder or leg, cut into 1-inch cubes; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 6 cups beef broth; 1/2 cup pearl barley, rinsed; 1 can (14.5 oz) diced tomatoes, undrained; 1 tbsp tomato paste; 1 tsp dried thyme; 1/2 tsp dried rosemary; 2 medium potatoes, peeled and diced; Salt and black pepper to taste Salt and pepper; 1/4 cup fresh parsley, chopped (for garnish)

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Perfect for a chilly March evening, this Hearty Lamb and Barley Soup is a nourishing and flavorful meal. Succulent pieces of lamb are slow-simmered with hearty barley, carrots, celery, and potatoes, creating a rich and satisfying broth infused with aromatic herbs. It's a comforting bowl that promises warmth and a delicious taste of home, making it an ideal choice as the seasons transition.

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Prep Time25 min

Cook Time90 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or potCutting boardKnives

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper. Brown the lamb in batches until well seared on all sides, then remove and set aside.
2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly. Return the browned lamb to the pot.
4
Pour in the beef broth and diced tomatoes. Add the rinsed pearl barley. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the lamb is tender and barley is almost cooked.
5
Add the diced potatoes to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender. Season with additional salt and pepper to taste.
6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.

Nutrition

Calories420 kcal

Protein32g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use a different cut of lamb?

Yes, lamb neck or stewing lamb would also work well. Ensure it's cut into uniform cubes for even cooking. Boneless cuts are recommended for ease of eating.

Do I need to soak the barley?

For pearl barley, rinsing is usually sufficient. If using hull-less or hulled barley, soaking overnight can reduce cooking time, but it's not strictly necessary for this recipe.

Can I make this in a slow cooker?

Yes. Brown the lamb and sauté the vegetables on the stovetop first. Then combine all ingredients (except potatoes, add those in the last hour) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.