Description
A comforting and nutritious Hearty Lamb & Barley Soup featuring tender lamb neck fillet, pearl barley, and mixed root vegetables simmered in flavorful lamb stock, finished with green beans for a fresh touch. Perfect for a warming meal, this soup combines protein, fiber, and wholesome ingredients in a simple one-pot recipe.
Ingredients
Scale
Meat & Oil
- 1 tsp olive oil
- 200g lamb neck fillet, trimmed of fat and cut into small pieces
Vegetables & Grains
- 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
Liquids & Seasonings
- 2 tsp Worcestershire sauce
- 1¾ pints (1 litre) lamb or beef stock
- 1 thyme sprig
Instructions
- Heat the oil and brown lamb: Heat 1 tsp olive oil in a large saucepan over medium heat. Season the lamb neck pieces with salt and pepper, then fry them for a few minutes until nicely browned on all sides, which develops flavor.
- Cook onion and barley: Add the finely chopped onion and 50g pearl barley to the pan with the lamb. Gently fry together for about 1 minute to soften the onion and slightly toast the barley.
- Add root vegetables and cook: Stir in the 600g mixed cubed root vegetables (potatoes, parsnips, and swede) and cook for another 2 minutes, allowing the flavors to combine.
- Add Worcestershire sauce, stock, and thyme; simmer: Pour in 2 tsp Worcestershire sauce and 1 litre (1¾ pints) of lamb or beef stock. Add the thyme sprig. Cover the pan with a lid and let the soup simmer gently for 20 minutes, until the barley and vegetables are tender and the lamb is cooked through.
- Purée part of the soup: After cooking, ladle about a quarter of the soup into a separate pan and purée it using a stick blender or a normal blender until smooth. This step thickens the soup and adds body.
- Combine puréed soup and add green beans: Stir the puréed mixture back into the rest of the soup. Add 100g finely chopped green beans and simmer the soup for an additional 3 minutes, allowing the beans to cook but stay tender.
- Serve: Ladle the hot hearty lamb and barley soup into bowls and serve immediately with slices of granary bread for dipping and extra heartiness.
Notes
- Using lamb neck fillet provides great flavor and tenderness due to its marbling.
- You can substitute the mixed root vegetables with your favorites like carrots or turnips.
- If you prefer a thinner soup, skip blending or use less puréed portion.
- Frozen green beans are convenient and freeze well without losing texture.
- Granary bread perfectly complements this soup with its nutty flavor and texture.
- Worcestershire sauce adds umami and depth but can be left out for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: lamb soup, barley soup, hearty soup, root vegetable soup, winter soup, British soup, healthy soup, comforting recipe
