Lamb Soup with Barley
Warm up with a bowl of hearty and satisfying Lamb Soup with Barley, the ultimate comfort food for cozy evenings. This rustic recipe combines tender, slow-simmered lamb shoulder, nutty pearl barley, and a medley of aromatic vegetables including carrots, celery, and potatoes, all infused in a rich, flavorful broth made with beef or lamb stock. Enhanced with fresh herbs like thyme and parsley, and optionally brightened with a splash of lemon juice, this soup is a wholesome one-pot wonder that delivers robust flavors with every spoonful. Perfect for meal prepping or serving a crowd, this deeply nourishing dish is easy to customize and even better as leftovers. Whether you're seeking a family-friendly dinner or a welcoming dish to stave off the chill, this Lamb Barley Soup promises to satisfy!
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder (bone-in, trimmed of excess fat)
- 0.75 cups pearl barley
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves cloves of garlic, minced
- 2 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 8 cups beef or lamb stock
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 0.25 cups fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Rinse the pearl barley under cold water and set aside to soak in a small bowl of water.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
Season the lamb shoulder with salt and pepper. Sear the lamb in the hot oil on all sides until browned, about 5-6 minutes. Remove the lamb and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes to enhance its flavor.
Return the lamb to the pot, along with the bay leaves and thyme sprigs. Pour in the beef or lamb stock and bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, or until the lamb is tender and falling off the bone.
Remove the lamb from the pot and set aside to cool slightly. Skim off any excess fat from the broth if needed.
Add the soaked and drained pearl barley, potatoes, salt, and black pepper to the pot. Simmer for 25-30 minutes, stirring occasionally, until the barley and potatoes are tender.
Meanwhile, shred the cooled lamb meat into bite-sized pieces, discarding any bones and fat.
Return the shredded lamb meat to the soup and stir well. Discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and garnish with chopped fresh parsley. Optionally, add a splash of lemon juice for added brightness. Serve hot and enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
