Name: Hearty Lamb & Barley Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
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; 100g green beans (frozen are fine), finely chopped; 2 tsp Worcestershire sauce; 1¾ pints (1 litre) lamb or beef stock; 1 thyme sprig

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Introduction

This hearty lamb and barley soup is a comforting meal perfect for chilly days. Packed with tender lamb, wholesome barley, and a mix of root vegetables, it’s both filling and flavorful. Simple to prepare, it makes a great family dinner served with crusty bread.

A silver pan with a handle filled with a thick stew made of chunks of brown meat, orange carrots, yellow potatoes, and green beans in a light brown gravy. The pan sits on a wooden board, which is on a white and green checked cloth, all placed on a white marbled surface. The stew looks hearty and rustic with visible black pepper sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

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, 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, 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 to soften the onion and toast the barley slightly.
Step 3: Stir in the cubed root vegetables and cook for 2 more minutes, allowing the flavors to develop.

Step 4: Add the Worcestershire sauce, lamb or beef stock, and the thyme sprig. Cover the pan and simmer gently for 20 minutes until the barley and vegetables are tender.
Step 5: Remove about a quarter of the soup and purée it using a stick blender or a regular blender until smooth, then stir it back into the remaining soup to thicken it.
Step 6: Add the finely chopped green beans and simmer the soup for another 3 minutes until the beans are just tender.

Step 7: Ladle the soup into bowls and serve hot, preferably with slices of granary bread for a satisfying meal.

Tips & Variations

For extra depth of flavor, brown the lamb in batches to avoid overcrowding the pan.
Substitute the lamb stock with vegetable stock to make this soup lighter but still tasty.

Add a pinch of smoked paprika or a splash of red wine for a richer taste.
Use fresh thyme instead of dried for a more aromatic soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A small silver pan filled with a thick stew showing several layers of ingredients, including golden brown pieces of meat, pale yellow potato chunks, bright orange carrot pieces, and green beans, all in a light brown, creamy broth with visible black pepper specks; the pan is placed on a white plate with a green and white checkered cloth underneath, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this soup?

Yes, tougher cuts like lamb shoulder or stew meat work well as they become tender during slow cooking. Just adjust cooking time if necessary.

Is it necessary to purée some of the soup?

Puréeing part of the soup adds a creamy texture without extra cream, making it heartier. You can skip this step if you prefer a chunkier soup.