Lamb&Barley Soup

Made  times
Kim Snyder 207

Awesome soup with cracked shanks and/or lamb neck meat. Good and hearty.

Modified from: Lamb & Barley Soup

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. In 12" or larger dutch oven, brown lamb. Remove and sautee carrots, onion and garlic. Return lamb, stir in next 5 ingredients with 10 cups of water. Heat to boiling, cover and simmer for 90 min
  2. Skim fat, chunk meat off bones Add beans, barley and vinegar and heat to boiling again. Cover and simmer 15 min.
  3. You may can at this point . I chill it and remove all the fat off top the next morning then can it, processing quarts for 90 minutes.
  4. You can leave out barley until reheating if desired. I just leave it in.