Lamb Vegetable And Barley Soup Recipe

Recipe By Slurrp

Lamb Vegetable and Barley Soup is a hearty and nutritious dish that combines tender lamb, fresh vegetables, and wholesome barley. This comforting soup is packed with flavors and textures, making it the perfect meal for chilly days. The lamb adds a rich and savory taste, while the vegetables provide a burst of freshness. The barley adds a satisfying chewiness and helps to thicken the soup. This recipe is easy to make and can be enjoyed as a main course or as a comforting appetizer.

4.8
29 Rating -
Rate
Non Vegdiet
1hr 5minstotal
10minsPrep
55minsCook
1hr 5m.total
10m.Prep
55m.Cook
Lamb Vegetable And Barley Soup
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ingredients serve

Ingredients for Lamb Vegetable And Barley Soup Recipe

  • 1/4 pound Lamb, Cut Into Bite Sized Pieces
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 0.13 cup Barley
  • 1/4 teaspoon Dried Thyme
  • 1/2 Bay Leaves
  • 1.50 cup Chicken Broth
  • 1/4 can Diced Tomatoes
  • 1/4 cup Frozen Peas
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Lamb Vegetable And Barley Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat some oil and brown the lamb pieces on all sides.
  • STEP 2.Add onions, carrots, celery, and garlic to the pot and sauté until they start to soften.
  • STEP 3.Add barley, thyme, bay leaves, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour or until the lamb is tender.
  • STEP 4.Add the diced tomatoes and frozen peas to the pot and cook for an additional 10 minutes.
  • STEP 5.Season with salt and pepper to taste.
  • STEP 6.Serve the soup hot, garnished with fresh herbs if desired.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For extra flavor, you can brown the lamb in batches instead of all at once.
  • Feel free to add other vegetables like potatoes or green beans to the soup.
  • If you prefer a thicker soup, you can add more barley or cook it for a longer time.

Storage and Serving

  • This Lamb Vegetable and Barley Soup is best served hot.
  • Garnish with fresh herbs like parsley or cilantro for added freshness.
  • Serve with crusty bread or a side salad for a complete meal.
  • Leftovers can be reheated on the stovetop or in the microwave.
  • Make sure to store any leftovers in an airtight container in the refrigerator.
Nutrition
value
557
calories per serving
30 g Fat46 g Protein26 g Carbs11 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    46g
  • Carbs
    26g
  • Fiber
    11g

MacroNutrients

  • Carbs
    26g
  • Protein
    46g
  • Fiber
    11g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    289mg
  • Iron
    23mg
  • Vitamin A
    949mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    22mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    135mg
  • Manganese
    1mg
  • Phosphorus
    505mg
  • Selenium
    30mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp