Hearty Lamb & Barley Soup Recipe
Introduction
This hearty lamb and barley soup is a comforting bowl packed with tender lamb, wholesome barley, and a medley of root vegetables. Perfect for chilly days, it combines rich flavors and satisfying textures to keep you warm and nourished.
Ingredients
- 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 vegetables (potato, parsnip, and swede), cubed
- 2 tsp Worcestershire sauce
- 1¾ pints (1 litre) lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
Instructions
- Step 1: Heat the olive oil in a large saucepan over medium heat. Season the lamb pieces with salt and pepper, then fry them for a few minutes until browned on all sides.
- Step 2: Add the chopped onion and pearl barley to the pan and gently fry for 1 minute, stirring occasionally.
- Step 3: Stir in the mixed root vegetables and cook for 2 more minutes to start softening them.
- Step 4: Pour in the Worcestershire sauce and lamb or beef stock, then add the thyme sprig. Cover the pan and simmer the soup gently for 20 minutes, until the barley and vegetables are tender.
- Step 5: Once cooked, ladle about a quarter of the soup into a separate bowl or pan. Purée it using a stick blender or transfer to a blender and blend until smooth. Stir this purée back into the remaining soup to thicken it.
- Step 6: Add the finely chopped green beans to the soup and simmer for an additional 3 minutes until they are tender but still bright green.
- Step 7: Remove the thyme sprig, ladle the soup into bowls, and serve hot with slices of granary bread for a satisfying meal.
Tips & Variations
- For deeper flavor, brown the lamb in batches to avoid overcrowding the pan.
- Swap barley for pearl couscous or brown rice if preferred, adjusting cooking time accordingly.
- Add a splash of red wine with the stock for a richer taste.
- Use fresh green beans if available, trimming and chopping them before adding.
- To make it vegetarian, replace lamb with mushrooms and use vegetable stock.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave until piping hot, stirring occasionally. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of lamb for this soup?
Yes, you can substitute lamb neck fillet with shoulder or stew meat, as they both become tender with slow cooking. Just make sure to cut the meat into small, even pieces for uniform cooking.
Is pearl barley necessary in this recipe?
Pearl barley adds a lovely chewy texture and helps thicken the soup, but you can use alternatives like brown rice or pearl couscous if preferred. Adjust cooking times according to the substitute you choose.
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Hearty Lamb & Barley Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty lamb and barley soup is a comforting and nourishing dish perfect for chilly days. Featuring tender lamb neck fillet, pearl barley, mixed root vegetables, and green beans in a flavorful lamb stock base, it’s both filling and full of rustic flavors. The soup is finished with a smooth texture achieved by puréeing part of the soup, creating a delightful balance between chunky and creamy.
Ingredients
Main Ingredients
- 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 vegetables (potato, parsnip, and swede), cut into cubes
- 2 tsp Worcestershire sauce
- 1¼ liters (1¾ pints) lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
- Granary bread, to serve
Instructions
- Heat the oil and brown the lamb: Place 1 tsp of olive oil in a large saucepan over medium heat. Season the lamb pieces with salt and pepper, then fry them for a few minutes until they are nicely browned on all sides.
- Sauté the onion and barley: Add the finely chopped onion and 50g pearl barley to the browned lamb. Gently fry for about 1 minute, stirring to combine and soften the onion.
- Add root vegetables and cook: Stir in the cubed mixed root vegetables (potato, parsnip, and swede). Cook the mixture for an additional 2 minutes, allowing the vegetables to start softening and the flavors to meld.
- Add Worcestershire sauce, stock, and thyme: Pour in 2 tsp Worcestershire sauce and 1¼ liters of lamb or beef stock. Add the thyme sprig. Cover the saucepan with a lid and bring the soup to a gentle simmer.
- Simmer the soup: Let the soup simmer gently for 20 minutes, allowing the barley and vegetables to cook thoroughly and the flavors to blend.
- Purée part of the soup: Once cooked, carefully ladle about one-quarter of the soup into a separate pan or bowl. Use a stick blender or transfer to a normal blender and purée until smooth. Stir the puréed mixture back into the remaining soup to thicken and enrich the texture.
- Add green beans and finish cooking: Stir in the finely chopped green beans and simmer for an additional 3 minutes until they are tender but still vibrant in color.
- Serve: Ladle the soup into bowls and serve hot, accompanied by slices of granary bread for dipping and extra heartiness.
Notes
- Using lamb neck fillet ensures tender, flavorful meat that cooks down well in the soup.
- Puréeing a portion of the soup adds creaminess without needing cream or dairy.
- Frozen green beans are convenient and retain good texture if added at the end.
- You can substitute the lamb or beef stock with vegetable stock for a milder flavor.
- Granary bread is recommended for serving, but any hearty bread will complement the soup nicely.
- For a thicker soup, increase the pearl barley slightly or purée a larger portion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: lamb soup, barley soup, hearty soup, British soup, root vegetable soup, autumn soup, winter soup
