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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

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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.

Soup

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

350 calories

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.

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Modify

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.

Soup

140 min

350 calories

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.

Beef and barley stew

A hearty stew made with tender chunks of beef, barley, and a variety of vegetables, simmered in a rich and flavorful broth.

Chicken and barley soup

A comforting soup made with tender pieces of chicken, barley, carrots, celery, and onions, seasoned with herbs and spices for a delicious and satisfying meal.

Vegetable and barley soup

A nutritious and filling soup made with a variety of fresh vegetables, barley, and a savory vegetable broth, perfect for a healthy and satisfying meal.

Lamb and Lentil Soup

A hearty and flavorful soup made with tender lamb and nutritious lentils.

Irish Lamb and Barley Stew

A hearty and comforting Irish stew made with tender lamb and nutritious barley.

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