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: 1 tablespoons vegetable oil; 2 1/2 pounds meaty lamb neck bones; 10 cups water; 1/2 small cabbage, chopped; 2 carrots, peeled, chopped; 1 large onion, chopped; 1/2 large rutabaga, peeled, chopped; 2/3 cup pearl barley, rinsed; 3 tablespoons instant beef bouillon granules; 2 teaspoons dried thyme; 2 bay leaves; Pinch of ground allspice

Servings: persons

1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice

1
Heat oil in heavy large pot or Dutch oven over high heat.
2
Add lamb bones; saute until dark brown, about 10 minutes.
3
Add remaining ingredients.
4
Bring to boil.
5
Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes.
6
Remove bay leaves.
7
Season with salt and pepper.

928

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1 tablespoons vegetable oil, 2 1/2 pounds meaty lamb neck bones, 10 cups water, 1/2 small cabbage, chopped, 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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