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Lamb and Barley Soup
Created by: Howcan Team
Ingredients
- 1 1/2 pounds of lamb stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 8 cups beef or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the lamb stew meat and brown on all sides, about 5 minutes.
- Add the chopped onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the pearl barley, beef or vegetable broth, bay leaves, and dried thyme to the pot. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 hours, or until the lamb is tender and the barley is cooked through.
- Taste and adjust seasoning if necessary.
- Remove the bay leaves and discard.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Lamb and barley soup has a rich history dating back to ancient times, with variations found in cuisines around the world. This hearty dish is a staple in Scottish, Irish, and Middle Eastern cooking, where it is often enjoyed during cold winter months. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own spin on this classic, elevating it to gourmet status. The key to a delicious lamb and barley soup lies in the quality of the lamb, the slow simmering of the broth, and the perfect balance of herbs and spices. For an authentic experience, visit traditional Scottish or Irish pubs known for their comforting bowls of lamb and barley soup.
140 min
6
350 calories
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