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Hearty Lamb & Barley Soup

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  • 50.0g pearl barley
  • 1 litre lamb or beef stock
  • 2 tsp Worcestershire sauce
  • 100.0g green beans (frozen are fine), finely chopped
  • ½ large onion , finely chopped
  • 1 thyme sprig
  • 600.0g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 1 tsp olive oil
  • 200.0g lamb neck fillet, trimmed of fat and cut into small pieces
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: 1,333.62
Weight: 2,058.38g
Total Fat: 44.51g
Saturated Fat: 16.64g
Trans-Fat: 1.70g
Monounsaturated Fat: 14.54g
Polyunsaturated Fat: 2.87g
Protein: 71.11g

Cholesterol: 144.00g
Sodium: 2,342.20g
Calcium: 432.36g
Magnesium: 386.30g
Potassium: 5,363.16g
Iron: 12.70g
Zink: 13.19g
Phosphorus: 1,254.28

Vit A: 65.21
Vit B1: 1.49
Vit B2: 1.77
Vit B3: 23.91
Vit B6: 1.72
Vit B12: 5.02
Vit D: 0.00
Vit E: 0.00
Vit K1: 154.64


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My grandpa says this recipe is adorable.

Author: BBC Good Food
Tags: Wild Food Box

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