Lamb Soup with Barley

Warm up with a bowl of hearty and satisfying Lamb Soup with Barley, the ultimate comfort food for cozy evenings. This rustic recipe combines tender, slow-simmered lamb shoulder, nutty pearl barley, and a medley of aromatic vegetables including carrots, celery, and potatoes, all infused in a rich, flavorful broth made with beef or lamb stock. Enhanced with fresh herbs like thyme and parsley, and optionally brightened with a splash of lemon juice, this soup is a wholesome one-pot wonder that delivers robust flavors with every spoonful. Perfect for meal prepping or serving a crowd, this deeply nourishing dish is easy to customize and even better as leftovers. Whether you're seeking a family-friendly dinner or a welcoming dish to stave off the chill, this Lamb Barley Soup promises to satisfy!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds lamb shoulder (bone-in, trimmed of excess fat)
• 0.75 cups pearl barley
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 cloves cloves of garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 8 cups beef or lamb stock
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 0.25 cups fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice (optional, for serving)

Directions

Step 1

Rinse the pearl barley under cold water and set aside to soak in a small bowl of water.

Step 2

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.

Step 3

Season the lamb shoulder with salt and pepper. Sear the lamb in the hot oil on all sides until browned, about 5-6 minutes. Remove the lamb and set aside.

Step 4

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for 1 minute, until fragrant.

Step 6

Stir in the tomato paste and cook for another 1-2 minutes to enhance its flavor.

Step 7

Return the lamb to the pot, along with the bay leaves and thyme sprigs. Pour in the beef or lamb stock and bring to a boil.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, or until the lamb is tender and falling off the bone.

Step 9

Remove the lamb from the pot and set aside to cool slightly. Skim off any excess fat from the broth if needed.

Step 10

Add the soaked and drained pearl barley, potatoes, salt, and black pepper to the pot. Simmer for 25-30 minutes, stirring occasionally, until the barley and potatoes are tender.

Step 11

Meanwhile, shred the cooled lamb meat into bite-sized pieces, discarding any bones and fat.

Step 12

Return the shredded lamb meat to the soup and stir well. Discard the bay leaves and thyme sprigs.

Step 13

Taste and adjust seasoning with additional salt and pepper if necessary.

Step 14

Ladle the soup into bowls and garnish with chopped fresh parsley. Optionally, add a splash of lemon juice for added brightness. Serve hot and enjoy!

Nutrition Facts

Serving size	(3707.7g)

Amount per serving	% Daily Value*
Calories	3252.1

Total Fat 177.1g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 542.3mg	0%
Sodium 5841.7mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 41.6g	0%
Total Sugars 28.0g
Protein 175.8g	0%

Vitamin D 0IU	0%
Calcium 559.3mg	0%
Iron 25.7mg	0%
Potassium 6437.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 21.1%

Carbs: 31.2%