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Hearty lamb & barley soup

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  • 1 tsp olive oil
  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion, finely chopped
  • 50g pearl barley
  • 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green bean (frozen are fine), finely chopped
Servings: 4

  1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
  2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Estimated Nutrient Breakdown:

Calories: 1,432.53
Weight: 2,819.19g
Total Fat: 45.19g
Saturated Fat: 16.91g
Trans-Fat: 1.70g
Monounsaturated Fat: 14.86g
Polyunsaturated Fat: 2.91g
Protein: 86.09g

Cholesterol: 144.00g
Sodium: 3,848.62g
Calcium: 493.22g
Magnesium: 439.56g
Potassium: 6,770.67g
Iron: 14.76g
Zink: 14.49g
Phosphorus: 1,490.13

Vit A: 65.21
Vit B1: 1.74
Vit B2: 2.47
Vit B3: 30.54
Vit B6: 2.13
Vit B12: 5.02
Vit D: 0.00
Vit E: 0.00
Vit K1: 155.40


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: Wild Food Box beautiful plug-in!

Author: BBC Good Food
Tags: Wild Food Box

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