Lamb and barley soup Recipe

Name: Lamb and barley soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces; 20 cups water; Salt to taste, if desired; 20 peppercorns, crushed; 1/2 cup barley; 2 cups finely diced carrots; 2 cups diced leeks; 1 cup finely diced rutabaga or white turnips; 2 cups finely diced celery; 2 cups chopped onions; 1 tablespoon finely minced garlic; 3/4 cup finely chopped parsley, approximately; Freshly ground pepper to taste

Servings: persons

4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces
20 cups water
Salt to taste, if desired
20 peppercorns, crushed
1/2 cup barley
2 cups finely diced carrots
2 cups diced leeks
1 cup finely diced rutabaga or white turnips
2 cups finely diced celery
2 cups chopped onions
1 tablespoon finely minced garlic
3/4 cup finely chopped parsley, approximately
Freshly ground pepper to taste

1
Place the bones in a kettle and add cold water to cover.
2
Bring to the boil and simmer about one minute.
3
Drain well and run under cold running water until chilled.
4
Drain.
5
Return the bones to a clean kettle.
6
Add the 20 cups of water, salt and peppercorns and bring to the boil.
7
Simmer two hours.
8
Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
9
Remove the neck bones.
10
Pull off the meat and cut into bite-size morsels.
11
Discard the bones.
12
Return the meat to the kettle and add salt and pepper to taste.
13
If desired, sprinkle with more chopped parsley before serving.

1627

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces, 20 cups water, Salt to taste, if desired, 20 peppercorns, crushed, and more.

Yes, Lamb and barley soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb and barley soup

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