Lamb Barley Soup Recipe

Name: Lamb Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 1/2 lb. ground lamb or cooked neck slices; 1 c. chopped onion; 1 c. chopped celery; 2 bay leaves; 1/2 c. barley; 1 1/2 qt. water; 1/4 c. lemon juice; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 c. chopped parsley; chopped carrots (optional); chopped potatoes (optional); peas (optional)

Servings: persons

2 Tbsp. butter
1 1/2 lb. ground lamb or cooked neck slices
1 c. chopped onion
1 c. chopped celery
2 bay leaves
1/2 c. barley
1 1/2 qt. water
1/4 c. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
chopped carrots (optional)
chopped potatoes (optional)
peas (optional)

1
Melt butter.
2
Add lamb, onions and celery.
3
Cook until lamb is light brown, stirring occasionally while cooking.
4
Pour off any fat.
5
Add some carrots, peas and potatoes and also bay leaves, barley, water, lemon juice, salt and pepper.
6
Cover and cook over low heat (275u00b0) for about 45 minutes or until vegetables are done. Add parsley and mix well.
7
Serve while hot.

594

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 14 ingredients. The key ingredients include: 2 Tbsp. butter, 1 1/2 lb. ground lamb or cooked neck slices, 1 c. chopped onion, 1 c. chopped celery, and more.

Yes, Lamb 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 Barley Soup

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