New England Soup Factory's Lamb and Barley Soup

Warm your soul with the hearty and comforting flavors of *New England Soup Factory’s Lamb and Barley Soup*. This rustic, slow-simmered dish features tender, seared lamb shoulder paired with nutty pearl barley and a medley of aromatic vegetables like carrots, celery, and onions. Infused with the richness of simmered tomatoes, savory beef or lamb stock, and fragrant herbs like thyme and bay leaf, this soup transforms simple ingredients into a deeply satisfying meal. Perfect for cozy evenings, this one-pot wonder is both nutrient-packed and bursting with rich, savory flavor. Serve it with a sprinkle of fresh parsley for a touch of brightness, and enjoy a bowl of rustic New England comfort. Ideal for meal prep or family gatherings, this lamb and barley soup is a labor of love that’s well worth the simmer.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 pounds Lamb shoulder, cubed
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 medium Carrots, peeled and sliced
• 2 medium Celery stalks, sliced
• 3 cloves Garlic cloves, minced
• 1 14-ounce can Peeled and diced tomatoes
• 6 cups Beef or lamb stock
• 1 cup Pearl barley
• 1 leaf Bay leaf
• 1 teaspoon Fresh thyme
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Water (optional, for thinning soup)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Season the cubed lamb shoulder with salt and pepper. Add the lamb to the pot and sear on all sides until browned, about 5–7 minutes. Remove the lamb from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the can of diced tomatoes, including their juices, and stir well to combine.

Step 6

Return the lamb to the pot, then pour in the beef or lamb stock. Stir in the pearl barley, bay leaf, and thyme.

Step 7

Bring the soup to a boil, then reduce the heat to low and cover. Simmer the soup for 60–75 minutes, or until the lamb is tender and the barley is cooked through. Stir occasionally.

Step 8

Taste the soup and adjust the seasoning with salt and pepper, if needed. If the soup is too thick, add up to 1 cup of water to reach desired consistency.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with fresh chopped parsley.

Nutrition Facts

Serving size	(3340.1g)

Amount per serving	% Daily Value*
Calories	3353.2

Total Fat 198.2g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 684.0mg	0%
Sodium 5117.8mg	0%
Total Carbohydrate 219.5g	0%
Dietary Fiber 43.7g	0%
Total Sugars 27.6g
Protein 180.9g	0%

Vitamin D 0IU	0%
Calcium 395.0mg	0%
Iron 22.9mg	0%
Potassium 4728.8mg	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: 52.7%

Protein: 21.4%

Carbs: 25.9%