Lamb Barley Soup

Lamb Barley Soup

27
baker 0

"This is a hearty soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy broth with chewy barley. You can add more vegetables if you like; this is very flexible. Serve by itself or with your favorite main dish."

Ingredients

1 h 20 m servings 225 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
  2. Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.
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Reviews

27
  1. 38 Ratings

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I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a ...

very good..however i did change a few things i had three lamb chops from a leg os lamb so i cubed it up and 1lbs of groung turky threw the meat and onion in a skillet and cooked until just brown...

Very, very tasty...my family couldn't stop eating it! I substituted the ground lamb for ground turkey, though.