READY IN ABOUT 1½ hrs

Lamb Barley Soup

Read Reviews (21)

"This is a hearty soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy broth with chewy barley. You can add more vegetables if you like; this is very flexible. Serve by itself or with your favorite main dish." — baker

Directions

Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Jan 25, 2010

I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a prior dinner. I used the same basic spices and this turned out great. What I did with the bones was to cover with water and simmer for a few hours with a large diced onion and an envelope of onion soup mix and a few bay leaves. (I didn't have the beef consomme or even an oxo cube so thought this would add the necessary salt and flavour). I then strained the whole thing, picked any meat off the bones and added the diced tomatoes, can of tomato soup and chili powder and doubled the barely called for. Turned on a very low simmer for a few more hours, got home from shopping and added a couple of handfuls of frozen mixed vegetables and some fresh celery and in about a half hour sat down to a very lovely soup for lunch. I also got several containers for the freezer. Thanks for the great ideas. Wouldn't have thought to mix the chili powder in this soup. I think it made for a nice little added zing.

—freezermama

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Oct 30, 2007

very good..however i did change a few things i had three lamb chops from a leg os lamb so i cubed it up and 1lbs of groung turky threw the meat and onion in a skillet and cooked until just browned....meanwhile in crock pot turned on to high i added half a big can of diced tomatoes and the tomato soup the recipe calls for i used 3 beef boullion cubes and about a tsp each of rosemary and thyme also added the meat and some mushrooms to the crock pot of course i followed the rest of the ingredients in the recipe like chile powder and barley..and whatever else that was in there...cooked half the day made some dinner rolls from this site..sprinkled a little swiss cheese over bowls..(so kids would try it) very yummy husbands only complaint was that it needed fresh japs but he loves everything spicey....o i did add a little more water to the recipe since it was in the crock pot but it came out very chunky and hearty...perfect for the cold day we had yesterday.....worth trying and if nothing else a great base to add to and take away from for barley stews...thanks for the recipe.....this is the first time i actaully got my hubby to eat barley!!! yippie!! i love barley

—mommyfisc3

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30 Ratings

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May 15, 2006

Very, very tasty...my family couldn't stop eating it! I substituted the ground lamb for ground turkey, though.

—2SUNKIST

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Mar 18, 2007

I make this recipe all the time, it's very flexible and you can add any veggies you like, I like to throw in green beans and mushrooms in addition to the carrots, onion and celery. The broth is great, and I just usually use beef broth instead of the consomme. Sometimes I also use diced beef stew meat and simmer for a while until tender.

—Belle

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Feb 26, 2009

I needed to bring something to a family who needed comfort food. This was great. I added a bay leaf while cooking and actually used 2 pounds of lamb to make it more stew like. I also did not drain the diced tomatoes which added a little more flavor. Great recipe!

—Lil

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Dec 25, 2011

mmmmm mmmmm good!! i can understand why there is no salt in this recipe. IT DOESNT NEED IT!!delicious. i had ground lamb, and ahve never eaten it, much less cooked it. we found exactly one pound for sale one day, and decided to buy it. i didnt know what to do with it and i looked on here. the first thing that popped up (after you click on rating) was this. not one person, including me has rated this less than 5 stars. i just realized we had barley the other day in our cabinet, and had also never cooked THAT before (gimme a break. im a fairly new cook) and gave it a try, especially bcuz of the impossibility that anyone was able to rate it less than 5. glad i tried this. i made this on christmas and thought i had all the ingredients, and looked back at the recipe and realized it said one 28 OZ, when i thought it was just a regular can, and everythings closed so i had to use just one and a can on tomato paste, but everything else i left alone. oh, and it said in your description you could/should add any other veggies so i used everything here and a little fresh broccoli as well. WOW! thats very rare that every single person that rates, esPECially on this website, gives something 5 stars. idk why more ppl havent tried. it is SO GOOD!!!!

—whitneyriot

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Dec 28, 2009

I had a left-over leg of lamb and a lamb shank. Cut the meat off bones into small pieces. Followed the recipe but found it to be too acidic, so I added 2 tbs of sugar, 1 cup of grated cheese, herbes du provence/parsely, and 2 pinches of baking soda. Lovely! Found it to be very comforting.....

—JEANNE ROBERTS

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Aug 17, 2009

Found this recipe while looking for recipes to use our ground lamb. My husband likes a lot of variety in our menus, but this is one dish he asks for often. So easy to make. I also use 2 pounds of lamb. We like to eat with sour dough bread. This recipe is at the top of our favorites!

—sleaton49

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Nutrition

Calories
225 kcal
11%

Carbohydrates
21.1 g
7%

Cholesterol
38 mg
13%

Fat
8.9 g
14%

Fiber
4.3 g
17%

Protein
14.4 g
29%

Sodium
800 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lamb Barley Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 225
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 3.5g 17 %
Cholesterol 38mg 13 %
Sodium 800mg 32 %
Potassium 603mg 17 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 4.3g 17 %
Protein 14.4g 29 %
Sugars 7.4g
Vitamin A 125 %
Vitamin C 51 %
Calcium 10 %
Iron 42 %
** Thiamin 14 %
** Niacin 42 %
** Vitamin B6 13 %
** Magnesium 13 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.