Lamb Barley Soup

Lamb Barley Soup

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 {{adjustedServings}} servings 225 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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 26

  1. 37 Ratings


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 prior dinner. I used the same basic spices and this turned out great. What I did with the bones was to cover with water and simmer for a few hours with a large diced onion and an envelope of onion soup mix and a few bay leaves. (I didn't have the beef consomme or even an oxo cube so thought this would add the necessary salt and flavour). I then strained the whole thing, picked any meat off the bones and added the diced tomatoes, can of tomato soup and chili powder and doubled the barely called for. Turned on a very low simmer for a few more hours, got home from shopping and added a couple of handfuls of frozen mixed vegetables and some fresh celery and in about a half hour sat down to a very lovely soup for lunch. I also got several containers for the freezer. Thanks for the great ideas. Wouldn't have thought to mix the chili powder in this soup. I think it made for a nice little added zing.


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 browned....meanwhile in crock pot turned on to high i added half a big can of diced tomatoes and the tomato soup the recipe calls for i used 3 beef boullion cubes and about a tsp each of rosemary and thyme also added the meat and some mushrooms to the crock pot of course i followed the rest of the ingredients in the recipe like chile powder and barley..and whatever else that was in there...cooked half the day made some dinner rolls from this site..sprinkled a little swiss cheese over bowls..(so kids would try it) very yummy husbands only complaint was that it needed fresh japs but he loves everything spicey....o i did add a little more water to the recipe since it was in the crock pot but it came out very chunky and hearty...perfect for the cold day we had yesterday.....worth trying and if nothing else a great base to add to and take away from for barley stews...thanks for the recipe.....this is the first time i actaully got my hubby to eat barley!!! yippie!! i love barley


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